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Spanish Steak Sofrito
Spanish Steak Sofrito


Spanish Steak Sofrito, is a simple but elegant dish that will impress your dinner guests and a nice change for the traditional holiday fare. It’s a sure winner for tailgating.

One of our Face Book friends posted a picture of this when he went out to dinner.

I had never seen this and I had to know more because it looked so good. So, I did some research on the Sofrito. This is a traditional Spanish dish that dates back to the 1400’s and has migrated to Argentina and Brazil. We know it here as salsa.

There is no right or wrong way to make it and there are 100’s of family variations. The basic ingredients are tomatoes, red and or green sweet peppers, sweet onion, garlic and cilantro with a splash of olive oil. Most people add red pepper flakes or cayenne pepper. I used Calivirgin Hot Virgin Jalapeno olive oil.

Where the magic comes in, I think, is when you stir fry it in a skillet and bring up the natural sugars from the onions and garlic. This can be served either hot or cold and is good on everything but ice cream unless it’s vanilla. We served it on a boneless rib eye, topped with two fried eggs with a squeeze of lime. Patti made some box Spanish rice and added some Salsa Fresca for an easy side dish.

Patti and I have set one night a week just for us. It’s our date night. We usually put something special on our Green Mountain Wood Pellet Grill/Smoker but sometimes we cook inside. We always eat outside on our patio where it is very comfortable with a rainforest theme.  Wood Pellet Patio Heater, little lights, candles, lanterns and surround sound. We enjoy a little wine, or strawberry margaritas using frozen strawberries for ice, good food, music and sometimes a dance or two…

Spanish Steak Sofrito
A Pellet Grill Recipe

Check out our Cookbooks;
Reverse Sear What Is It?
Steak on the Green Mountain Wood Pellet Grill
The Art Of BBQ: Beef on the Wood Pellet Grill

Prep Time: 20 minute
Cook Time: 30 minutes smoke, 6 minutes cook (steak)
Grill: Memphis Elite Wood Fire Pellet Grill/Smoker
Pellets: Green Mountain Grill’s Gourmet Blend Pellets

Ingredients: Spanish Steak Sofrito

Ingredients: Sofrito Sauce

  • 2 large tomatoes
  • 2 sweet red peppers
  • 1 large sweet onion
  • Bunch of cilantro
  • 10 or 12 cloves of garlic
  • Olive oil
  • Salt and Pepper to taste

Spanish Steak Sofrito
A Pellet Grill Recipe

Spanish Steak Sofrito
Our Ingredients


Spanish Steak Sofrito
Ready for the Hot Cast Iron Skillet


Directions: Spanish Steak Sofrito

Cut your veggies into pieces that your food processor can handle and put them into the food processor. Pulse until you have a nice uniform size.

Put 2 tablespoons or so of olive oil in a Cast Iron Skillet and heat. When it is hot, pour the Sofrito into it. You’ll hear it sizzle and smell the amazing aroma as it cooks and everything blends. Sauté over medium heat until the vegetables are soft and about half the liquid evaporates. About 10 minutes or so the onions start getting soft and releasing their sugars. When you remove it from the heat the juices will be absorbed and it thickens up nicely.

Spanish Steak Sofrito
Amazing Aroma As It Cooks

Spanish Steak Sofrito
A Pellet Grill Recipe

Cooking Directions: Memphis Wood Fire Pellet Grill/Smoker

Preheat the grill to 180* (84c). After about five minutes you can shut the lid. Give it a few minutes to heat up.

Place everything directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “Smoking” or “Hot Smoking”, the temperature is 180* (84c). 30 minutes of smoking is not enough to have any cooking effect on your meat but it is enough to open the pores so that the meat can pick up all the flavor of the smoke.

After 30 minutes, turn the grill up to 300* (150c) and pull the meat off the grill. Now you can cook your sides and pick up all the wood fired flavor from the grill. I did the stuffed peppers here for 45 minutes at 300 (150c). Then pulled my sides and set the ITC (Intelligent Temperature Control) to OF 3 (open flame 3).

When the grill comes up to temperature put your meat back onto the grill. I did this for 3 minutes per side. Perfect.

When the meat reaches an internal temp around 130 – 140 (55c) pull it off, cover it and let it rest for 10 minutes before serving. This will be medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 (60c) and overdone 160 (72c). I use a Maverick ProTemp Instant Read Thermometer (Our Store) for checking meat temperatures.

Spanish Steak Sofrito
A Pellet Grill Recipe

Spanish Steak Sofrito
The Steaks in the Open Flame


Have everything ready to fry your eggs while the steak is resting. I did two sunny side up. They just made it a little more special with another layer of flavor. Check out the little skillet I use for my eggs. It is 101 years old and I bet it can tell you some history.

Spanish Steak Sofrito
.10 at a yard sale, cleaned up nice for 101 years old


Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees, anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Spanish Steak Sofrito
A Pellet Grill Recipe

Spanish Steak Sofrito
Patti’s Peppers

Spanish Steak Sofrito
A Pellet Grill Recipe

About Our Recipes

We do our recipes on our patio where we have a lineup of grills, including Green Mountain, Sawtooth, Louisiana, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can do our recipes on any grill, even some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What You Love,
Ken & Patti

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Country Bob’s All Purpose Sauce
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