Traeger Reverse Seared Steak with Grilled Vegetable Medley (Edit recipe)

This Traeger Reverse-Seared Steak with Grilled Vegetable Medley is loaded with wood-fired flavour and feeds a crowd.

10 minutes

1 hour

Difficulty:

Intermediate

This is our estimate based on online research.
Calories:	551
Fat:	33 g
Carbohydrates:	36 g
Protein:	26 g
Cholesterol:	9 g
Sodium:	62 mg
Fiber:	7 g
Sugars:	13 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 4

Ingredients

2 Ribeye Steak, 20- ounce bone-in, substitute NY Strip or other steak of choice
2 Tbsp Primal Palate Meat & Potatoes Seasoning, substitute kosher salt and black pepper to taste
3 Sweet Potato, medium
8 oz Asparagus, bottoms trimmed
1 Red Bell Pepper
1 Red Onion, cut into thick discs
2 Zucchini, cut into thick slices, lengthwise
3 Tbsp Avocado Oil
Salt and Pepper, to taste
1 Tbsp Ghee, or butter

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Pat steaks dry with paper towel and generously season both sides with steak seasoning of choice. Set aside and let come to room temperature for one hour before cooking.
Meanwhile, preheat your Traeger Grill to 500F.
Add the sweet potatoes, asparagus, bell pepper, onion, and zucchini to a large tray. Coat with 2 tablespoons avocado oil and season with salt and pepper to taste. Place the vegetables along the front or back perimeter of the Traeger and cook until grill marks form, around 6 minutes. Flip and cook until grill marks form and the vegetables are slightly softened, around 6 more minutes. Cook the sweet potatoes, rotating every 10 minutes or so, until they are charred all over and fork-tender, around 45 minutes total. Transfer the grilled vegetables to a serving platter, cover with foil, and place in a warm spot until ready to serve.
Reduce the heat on the Traeger to 225F. Place the steaks onto the grill and cook until the thickest part of the meat registers 115F on a meat thermometer.
Heat a large cast-iron or stainless-steel skillet over medium heat for 5 minutes. Raise the heat to medium-high and add 1 tablespoon avocado oil and the ghee. Heat until the ghee has melted then add the steaks, working in batches if necessary. Cook, flipping every 60 seconds, until a crust forms on both sides and the thickest part of the steak registers 135F for a medium-rare center.
Transfer the steaks to a carving board, tent with foil to keep warm, and let rest at least 10 minutes before carving. Serve with the grilled vegetable medley.