Steps

• Step 1

  Using a sharp knife, cut the steak into 1/3 inch strips on a sharp diagonal. Put into a resealable bag or a large bowl.

  Ingredients

  • 2 Pound flat iron steak or boneless rib-eye

• Step 2

  Pour the carne asada marinade over the meat, and stir in the garlic and scallions. Refrigerate for 1 hour.

  Ingredients

  • 1 1/2 Cup carne asada marinade

  • 3 Clove garlic, peeled and crushed

  • 2 Large scallions, thinly sliced

• Step 3

  Remove the meat from the marinade, gently scraping off any pieces of garlic or scallions. Thread each piece on a skewer. Thread a few pieces of chopped bell pepper onto the end of each skewer.

  Ingredients

  • 2 Medium yellow or orange bell peppers, cut into chunks

• Step 4

  When ready to cook, set Traeger temperature to 500°F and preheat, lid closed for 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 5

  Grill the skewers, turning once, for 3 to 4 minutes per side, or until meat reaches an internal temperature of 145°F.

  00:10

  500 ˚F / 260 ˚C

  145 ˚F / 63 ˚C

• Step 6

  Arrange the skewers on a dish. Sprinkle with peanuts and drizzle with peanut sauce. Garnish with lime wedges. Enjoy!

  Ingredients

  • As Needed Asian-style peanut sauce

  • 1/4 Cup chopped dry-roasted peanuts

  • As Needed lime wedges, for garnish