Traeger Reverse Seared Steak with Grilled Vegetable Medley
This Traeger Reverse-Seared Steak with Grilled Vegetable Medley is loaded with wood-fired flavour and feeds a crowd.
Ingredients
- 222 Ribeye Steak, 20- ounce bone-in, substitute NY Strip or other steak of choice
- 2 Tbsp2 Tbsp2 Tbsp Primal Palate Meat & Potatoes Seasoning, substitute kosher salt and black pepper to taste
- 333 Sweet Potato, medium
- 8 oz8 oz8 oz Asparagus, bottoms trimmed
- 111 Red Bell Pepper
- 111 Red Onion, cut into thick discs
- 222 Zucchini, cut into thick slices, lengthwise
- 3 Tbsp3 Tbsp3 Tbsp Avocado Oil
- Salt and Pepper, to taste
- 1 Tbsp1 Tbsp1 Tbsp Ghee, or butter
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Process
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.
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About This Recipe
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Coconut Free Egg Free Gluten Free Grain Free Meat Nut Free Paleo Shellfish Free Sugar Alcohol Free Whole30This 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 |
Sugar Alcohol: | 0 g |
Calculated per serving. |
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