Asado Steak Empanadas

Name: Asado Steak Empanadas
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 9
Cuisine: Argentinian
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; 1/4 cup mayonnaise; 1/4 cup sour cream; 2 tbsp 505 Fire Roasted Green Chiles, Medium; 1 1/2 tsp red wine vinegar

May 28, 2024 • Tom Jackson

Gather around and enjoy these delicious Steak Empanadas, perfect for sharing with friends and family. 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. Pair these empanadas with a homemade Green Chile Crema made from mayonnaise, sour cream, fire-roasted green chiles, and red wine vinegar for an extra kick. Perfect for any gathering, these empanadas are sure to bring warmth and joy to your table.

Asado Steak Empanadas

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

Argentinian

Servings

9

Prep Time

15 minutes

Cook Time

45 minutes

Calories

1022

Welcome to a recipe that brings a touch of heat and Argentenian charm to your table: Steak Empanadas. Using 1 1/2 pounds of Creekstone Farms Prime Outside Skirt Steak, marinated in Sweetwater Spice Tres Chiles Bath, these empanadas are a flavorful delight. The steak is grilled to perfection, then mixed with sautéed yellow onions, red bell peppers, oregano, chicken stock, and green olives. Wrapped in flaky puff pastry squares, these empanadas are golden and crispy on the outside, with a savory, tender filling. Pair them with a zesty Green Chile Crema made from mayonnaise, sour cream, fire-roasted green chiles, and red wine vinegar. These are perfect for sharing.

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

Green Chile Crema

1/4 cup mayonnaise
1/4 cup sour cream
2 tbsp 505 Fire Roasted Green Chiles, Medium
1 1/2 tsp red wine vinegar

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Directions

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.
Remove the steak from the bag and dab the surface with paper towels. Season the steak with Cattleman’s Grill Road House Seasoning.
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.
Place the diffuser door into the grill, install the second shelf and turn the temperature down to 425ºF.
Chop the steak into small pieces.
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.
Add the chopped beef to the vegetable mixture and mix well.
Whisk the egg.
Take your puff pastry and slice into nine equal sized squares.
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.
Bake until the pastry is cooked through and browned, about 45-50 minutes.
Mix the ingredients for the crema and serve on the side for dipping.

Recipe Note

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Recipe Highlights and Insights:

The origins of Argentinian empanadas can be traced back to the arrival of Spanish colonizers in the 16th century, who brought the concept of meat-filled pastries to the New World. These early empanadas were influenced by the Spanish tradition, itself a fusion of Iberian and Moorish culinary practices. In Argentina, empanadas quickly became a popular dish, adapting to local ingredients and regional flavors. Each province developed its own version, with unique fillings and baking or frying methods. For instance, the empanadas of Salta are known for their spicy beef filling, while those from Tucumán often feature a combination of beef, hard-boiled eggs, and olives. The dough and preparation techniques also vary, showcasing the rich culinary diversity of the country. Today, empanadas are a cultural icon, enjoyed at festivals, family gatherings, and as a convenient, delicious snack.