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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
salt
pepper
2 tomatoes
4 Pound skirt steak, trimmed
3 Tablespoon Traeger Beef Rub
2 packages flour or corn tortillas
: 375 ˚F
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
2 tomatoes
4 Pound skirt steak, trimmed
3 Tablespoon Traeger Beef Rub
: 375 ˚F
: 130 ˚F
2 packages flour or corn tortillas