By Traeger Kitchen
Give your steak some wood-fired sizzle. Grilled skirt steak rubbed down with Traeger spices, hot and perfectly cooked dutch oven veggies, served with your choice of flour or corn tortillas and topped with fresh chopped cilantro for a smokin' take on fajitas.
|2||green bell peppers, sliced|
|2||red bell peppers, sliced|
|2||yellow bell peppers, sliced|
|1||Vidalia onion, sliced|
|2 Clove||garlic, chopped|
|1 Tablespoon||Olive oil|
|4 Pound||skirt steak, trimmed|
|3 Tablespoon||Traeger Beef Rub|
|2||packages flour or corn tortillas|
When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Place a dutch oven into the grill and pre-heat for 20 minutes or until the grill is very hot. It will be used to grill vegetables.
In a large bowl, mix peppers, onions, garlic, olive oil and season with salt and pepper. Place seasoned vegetables in the hot dutch oven and grill for approximately 20 minutes. Just before taking it out, add tomatoes and grill for 2 minutes longer.
375 ˚F / 191 ˚C
2 green bell peppers, sliced
2 red bell peppers, sliced
2 yellow bell peppers, sliced
1 Vidalia onion, sliced
2 Clove garlic, chopped
1 Tablespoon Olive oil
To Taste Salt
To Taste Pepper
Season skirt steak with Traeger beef rub, coating all sides.
4 Pound skirt steak, trimmed
3 Tablespoon Traeger Beef Rub
Grill skirt steak 4 to 5 minutes on each side, until it reaches an internal temperature of 130℉. Let steak rest for approximately 10 to 15 minutes before slicing.
375 ˚F / 191 ˚C
130 ˚F / 54 ˚C
Place sliced steak over vegetables and serve with hot tortillas. Enjoy!
2 packages flour or corn tortillas
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