Elevate Steak with the Flaky Flavor of Puff Pastry

Buttery, flaky puff pastry paired with tender, juicy steak makes for an irresistible combination. These puff pastry beef steak recipes transform humble steak cuts like flank, skirt or round into impressive looking yet easy to make meals. The key is wrapping seared steak in store-bought puff pastry and baking until golden and crisp. The contrast of crisp pastry and succulent steak is incredible. Let’s explore some ideas for using puff pastry to take steak to new culinary heights.

Pick the Right Cut of Steak

Look for thinner cuts of steak like flank, skirt, hanger or round that cook quickly. Go for steaks around 1 lb total to serve 4. Trim off any very thin edges.

Thin Steaks Work Best

Thinner cuts like flank or skirt sear fast and fold easily into the puff pastry.

Season the Steak Generously

Before cooking, coat the steaks all over with salt, pepper and spices like garlic, thyme, rosemary. This adds lots of flavor.

Bring on the Flavor

Don’t be afraid to really layer on the seasonings. The pastry will absorb all that goodness.

Get a Nice Sear on the Steaks

In a hot skillet over high heat, cook seasoned steaks for 1-2 minutes per side until nicely browned. The sear adds depth of flavor.

Browning = Flavor

Wait until you get a good crust before flipping. The fond will help flavor the pastry.

Wrap Steak in Pastry

On a lightly floured surface, roll out store-bought puff pastry dough into a large rectangle. Place seared steak on pastry then fold over sides and ends to enclose.

Make it Airtight

Be sure to seal the puff pastry well so steam doesn’t escape while baking.

Bake Until Pastry is Golden

Place wrapped steak on a baking sheet. Bake at 400°F for 20-25 minutes until puff pastry is puffed and golden brown. The steak inside will cook to perfection.

Watch Closely

Since the pastry browns quickly, keep an eye on it to avoid burning.

Serve with Gravy or Sauce

The crispy puff pastry absorbs pan sauces and gravies beautifully. Pair your steak with red wine gravy, béarnaise sauce or chimichurri for a complete meal.

Frequently Asked Questions

What sides go well with puff pastry steak?

Roasted or mashed potatoes, rice, roasted veggies and salad.

Can I use frozen puff pastry?

Yes, thaw overnight in the fridge before using.

Do I need to pre-cook the steak first?

Parcooking isn’t necessary. The steak will finish cooking wrapped in pastry.

What proteins work besides steak?

Ground beef, pork tenderloin, chicken breast also pair well with puff pastry.

How do I reheat leftovers?

Wrap in foil and reheat in a 350°F oven until warmed through.

In Summary

Wrapping seared steak in flaky puff pastry is an easy yet elegant way to add excitement to inexpensive steak cuts. As the pastry bakes to a beautiful golden crust, the steak inside becomes tender and juicy. The contrast of textures takes this steak over the top!