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Skirt Steak with Grilled Peach Salsa

Skirt Steak with Grilled Peach Salsa

By Traeger Kitchen

Jump-start summer with a sweet & spicy dish. This thin-cut steak gets a quick soak in sherry, a fast sear, & a shot of wood-fired grilling before being topped with grilled peach & jalapeño salsa.

Prep Time

30 Min

Cook Time

4 Min

Pellets

Apple

Ingredients

This recipe serves:

2

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Units of Measurement:
main
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
Salsa
5 Whole peaches
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

Steps

  • 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.

  • 2

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

    500 ˚F / 260 ˚C

    00:15

  • 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.

    500 ˚F / 260 ˚C

    00:04

  • 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.

  • 5

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

    500 ˚F / 260 ˚C

    00:04

  • 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!

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