Slice the steak against the grain on a sharp diagonal. Transfer to a cutting board and let rest for 5 minutes. Close the lid of the Traeger and let the steaks cook until medium-rare, about 135 degrees F, 10 to 15 minutes per side. Leave the lid up while you do this: The Traeger will lose heat, but that’s okay.Ĭarefully move the skillet to a heat-proof surface the vegetables will stay very hot. Toss the vegetables into the hot skillet and sauté, moving around with tongs, until nicely browned but still tender-crisp, working in batches if necessary. Transfer the steaks directly to the grill grate once they’ve been seared. Sear the steaks in the pre-heated cast iron skillet, about 2 minutes per side, working in batches if necessary. Sprinkle a teaspoon of coarse salt in the skillet. Set the temperature to 450 degrees F and preheat, lid closed, for 10 to 15 minutes.ĭrain the marinade from the steaks and pat the meat dry with paper towels. Start the Traeger grill on Smoke with the lid open until the fire is established (4-5 minutes). When ready to cook, put a 12-inch cast iron skillet on the grill grate.
Drizzle with the oil and season with salt and pepper.
Prepare the vegetables: Combine the bell pepper and poblano strips as well as the onion wedges in a mixing bowl. Put the meat in a resealable plastic bag and pour the marinade over it, massaging to coat all the surfaces. In a small mixing bowl, combine the lime and orange juice, garlic, agave, chile powder, cumin, salt, and oregano. We bet you’ll love them as much as we do! Flat Iron Steak Fajitas:ġ large Sweet Onion, Cut into thin WedgesĤ oz. Bring the fire to the table with these smoky & flavorful strip steak fajitas.
0 kommentar(er)
