Asado Steak Empanadas

Directions

1. Trim excess fat from the surface of the skirt steak. Place them in a Mini Briner Bucket, then add the Sweetwater Spice Tres Chiles Bath and water and massage into the meat. Let marinate for one hour inside the fridge.

2. Remove the steak from the bag and dab the surface with paper towels. Season the steak with Cattleman’s Grill Road House Seasoning.

3. Preheat your Yoder Smoker YS640s Pellet Grill to 500ºF with the diffuser door removed and GrillGrates installed. Cook for roughly five minutes on each side until the internal temperature reaches 125ºF. Remove from the grill and let rest for 5 minutes.

4. Place the diffuser door into the grill, install the second shelf and turn the temperature down to 425ºF.

5. Chop the steak into small pieces.

6. On an induction burner, preheat a Lodge 10" Steel Skillet over medium heat. Cook onions and peppers in extra virgin olive oil until translucent. Add the chicken stock and olives. Cook until the liquid is almost entirely reduced.

7. Add the chopped beef to the vegetable mixture and mix well.

8. Whisk the egg.

9. Take your puff pastry and slice into nine equal sized squares.

10. Place 1/4 cup of filling on each square of pastry. Egg wash the edges of the pastry. Fold the dough over filling and press to seal. Score the tops of the empanadas a few times with a sharp knife to create vents. Egg wash the tops, then sprinkle a little more Cattleman’s Grill Road House Seasoning.

11. Bake until the pastry is cooked through and browned, about 45-50 minutes.

12. Mix the ingredients for the crema and serve on the side for dipping.