Asado Steak Empanadas

Asado Steak Empanadas

Chef Tom puts his spin on these these delicious Steak Empanadas, perfect for sharing with friends and family!

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Asado Steak Empanadas

All Things BBQ

Servings

9

Prep Time

15 minutes

Cook Time

45 minutes

Calories

1022

Cuisine

Argentinian

Category

Steak

This recipe serves nine and features juicy Creekstone Farms Prime Outside Skirt Steak marinated in Sweetwater Spice Tres Chiles Bath for a burst of flavor. After marinating, the steak is seasoned with Cattleman’s Grill Road House Seasoning and grilled to a perfect medium-rare. The savory filling is a delightful mix of chopped steak, sautéed onions, bell peppers, oregano, chicken stock, and green olives, all wrapped in golden, flaky puff pastry squares

Asado Steak Empanadas

Ingredients

  • 1 1/2 lb Creekstone Farms Prime Outside Skirt Steak

  • 1 cup Sweetwater Spice Tres Chiles Bath

  • 1 cup water

  • Cattleman’s Grill Road House Seasoning

  • 1 tbsp Extra Virgin Olive Oil

  • 1/2 cup yellow onion, small dice
  • 1/2 cup red bell pepper, small dice
  • 1 tsp dried oregano
  • 1 tsp chicken stock
  • 1/4 cup green olives, chopped
  • 1 lb frozen puff pastry, cut into 9 squares

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  • 1/4 cup mayonnaise
  • 1/4 cup sour cream

  • 2 tbsp 505 Fire Roasted Green Chiles, Medium

  • 1 1/2 tsp red wine vinegar

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.
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