Steps

• Step 1

  Dust the steaks with onion powder, sea salt and freshly cracked black pepper, then drizzle with olive oil and a sprinkling of sherry vinegar on both sides. Let the meat marinate for 30 minutes, or up to 24 hours.

  Ingredients

  • 2 Pound skirt steak

  • To Taste onion powder

  • To Taste sea salt

  • To Taste freshly cracked black pepper

  • As Needed olive oil

  • As Needed sherry vinegar

• Step 2

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

  00:15

  500 ˚F / 260 ˚C

• Step 3

  Cut the peaches into halves or quarters, remove the pits, and put them cut-side down on the grill grate. Grill for 2 minutes per side, or until they begin to caramelize.

  00:04

  500 ˚F / 260 ˚C

  Ingredients

  • 5 Whole peaches

• Step 4

  Remove the peaches from the grill. Let cool, then dice and toss them together with the remaining salsa ingredients. Add salt and more honey to taste. Allow the salsa flavors to blend for at least 10 minutes.

  Ingredients

  • 2 Medium Roma or plum tomatoes, seeded and diced

  • 1 Medium minced jalapeño with seeds

  • 1/4 Cup yellow or red bell pepper

  • 1/4 Cup finely diced red onion

  • 2 Tablespoon chopped cilantro

  • 1 Whole lime, juiced

  • 1/4 Teaspoon ancho chile powder

  • 1 Tablespoon honey

  • To Taste salt and pepper

• Step 5

  Place steaks directly on the hot grill grate and cook for about 2 minutes per side, or until done to personal preference.

  00:04

  500 ˚F / 260 ˚C

• Step 6

  When finished, remove the steaks from the Traeger and wrap them with aluminum foil. Allow wrapped steaks to sit for 15 minutes. Remove meat from foil, reserving foil and juices. Slice thinly across the grain of the meat. Pour the juices back over the top of the skirt steak and serve with the grilled peach salsa. Enjoy!