Juicy Traeger Smoked Skirt Steak
Servings 4
Equipment
- A large measuring cup
- A large sealable plastic bag
Ingredients
- ¼ c fresh lime juice
- 1 tbsp oil avocado or canola
- 1 tbsp coconut aminos
- ½ tsp ground cumin
- 1 tsp kosher salt
- ¼ tsp ground coriander
- ½ tsp chili powder
- 3 cloves garlic
- 1 lb skirt steak
Instructions
- Combine everything but the steak in a mixing container (I like to use a large measuring cup). Stir it with a whisk until there are no more clumps of spices.
- Open a large sealable plastic bag or other container and place the steak in it. Pour the marinade over the steak and seal the bag, pressing as much air out of it as you can.
- Place the steak in the refrigerator and let marinate for at least 2 hours and up to 10 hours.
- Take the steak out of the fridge 20-30 minutes before putting it on the grill to come closer to room temperature. Set your Traeger (or other smoker) to 225 degrees F.
- When the Traeger comes to temperature, remove the skirt steak from the container with a pair of tongs and set it on the grill. Discard the leftover marinade.
- Smoke the meat until the internal temperature reaches around 115 degrees F, then use the tongs to remove it from the grill onto a cutting board. Turn the temperature of the Traeger up to 450 degrees F.
- When the Traeger is at temperature, place the steak back on the grates with the tongs, grilling for 2 to 3 minutes each side until the internal temperature reaches around 140 degrees F.
- Remove from the grill and let rest for 5 to 10 minutes on the cutting board before slicing into it with a large sharp knife. Serve immediately.
Notes
The steak will keep for 2 to 3 days in an airtight container in the fridge.