By Traeger Kitchen
This sweet and spicy chili-glazed steak is the perfect way to switch up your grilling routine. Load up your skewers and get ready to impress your guests.
|1/4 Cup||vegetable oil|
|1/4 Cup||soy sauce|
|Juice of 1 lime|
|2 Clove||garlic, finely minced|
|2 Tablespoon||fresh ginger, minced|
|1 Tablespoon||granulated sugar|
|1 Teaspoon||freshly ground black pepper|
|2 1/2 Pound||beef sirloin, trimmed, cut into 1 1/4-inch cubes|
|1/2||red bell pepper, finely diced, for serving|
|1/2 Cup||dry-roasted peanuts, coarsely chopped, for serving|
In a small bowl, whisk together the oil, soy sauce, lime juice, garlic, ginger, sugar, and black pepper. Transfer the meat to a large bowl or resealable plastic bag and pour the marinade over the meat, turning to coat each piece thoroughly. Refrigerate for 2-4 hours, or longer if desired.
1/4 Cup vegetable oil
1/4 Cup soy sauce
Juice of 1 lime
2 Clove garlic, finely minced
2 Tablespoon fresh ginger, minced
1 Tablespoon granulated sugar
1 Teaspoon freshly ground black pepper
2 1/2 Pound beef sirloin, trimmed, cut into 1 1/4-inch cubes
When ready to cook, set the Traeger temperature to 425°F and preheat with the lid closed for 15 minutes.
425 ˚F / 218 ˚C
Drain the marinade off the sirloin cubes, discarding the marinade, and pat dry with paper towels. Thread the meat on the skewers. If using wooden skewers, keep the pieces close together to minimize exposure of the skewer to the heat. You can also slip a folded length of aluminum foil under the exposed ends to protect them.
Place the skewers directly on the grill grates. Close the lid, and grill for 2-4 minutes per side, or until the desired degree of doneness is reached.
425 ˚F / 218 ˚C
Remove the skewers from the grill and garnish with diced red pepper and chopped peanuts. Enjoy!
1/2 red bell pepper, finely diced, for serving
1/2 Cup dry-roasted peanuts, coarsely chopped, for serving
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