Step

• Step 1

  Dust the steaks with onion powder, sea salt, freshly cracked black pepper and drizzle with olive oil and a sprinkling of sherry vinegar on both sides. Let the meat marinade for 30 minutes, up to one day.

  Ingredients

  • 2 Pound skirt steak

  • To Taste onion powder

  • To Taste sea salt

  • To Taste freshly ground black pepper

  • As Needed extra-virgin olive oil

  • As Needed sherry vinegar

• Step 2

  When ready to cook, start the Traeger and set the temperature to 500 F. Preheat, lid closed, for 10 to 15 minutes.

  500 ˚F / 260 ˚C

• Step 3

  Cut the peaches into halves or quarters, remove the pits, and put them cut-side down on the grill grate. Grill for 2 minutes per side or until they begin to caramelize.

  00:04

  500 ˚F / 260 ˚C

  Ingredients

  • 6  Peaches, fresh

• Step 4

  Remove the peaches from grill. Let cool, then dice and toss them together with remaining salsa ingredients. Add salt and more honey to taste. Allow the salsa flavors to blend for at least 10 minutes.

  Ingredients

  • 2 Whole diced Roma tomatoes

  • 2 Whole jalapeño, minced

  • 1/4 Cup bell peppers

  • 1/4 Cup red onion, diced

  • 2 Tablespoon cilantro, finely chopped

  • 1  lime, juiced

  • 1/4 Teaspoon ancho chile powder

  • 1 Tablespoon honey

  • To Taste salt and pepper

• Step 5

  Place steaks directly on the hot grill grate and cook for about 2 minutes per side, or until done to personal preference.

  00:04

  500 ˚F / 260 ˚C

• Step 6

  When finished, remove the steaks from the Traeger and wrap them with aluminum foil; allow to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Pour the juices back over top of the skirt steak and serve with the grilled peach salsa. Enjoy!