Serves
4–6
Ingredients
Steak
- 2 lbs steak, cut into cubes
- 2 jalapeños, finely diced
- 2 shallots, finely sliced
- 1 tablespoon olive oil
- Kosher salt and black pepper, to taste
Marinade
- ½ cup low-sodium soy sauce or liquid aminos
- ½ cup Johnny’s Au Jus Beef Concentrate
- ¼ cup Worcestershire sauce
- 3 tablespoons minced garlic
- 2 tablespoons onion powder
- 2 tablespoons black pepper
Bread & Finish
- 1 Tuscan garlic loaf or sourdough, sliced thick
- 4 oz herb and garlic goat cheese, room temperature
- Unsalted butter, softened
- 3 tablespoons finely chopped chives
Instructions
1.
Prepare the Marinade: In a bowl, whisk together the soy sauce, au jus concentrate, Worcestershire sauce, minced garlic, onion powder, and black pepper.
2.
Marinate the Steak: Place the cubed steak in a bowl or food-safe container and pour the marinade over top. Toss to coat thoroughly. Cover and refrigerate overnight.
3.
Preheat the Grill: Preheat your Traeger grill to 450°F and place a 12-inch cast iron skillet on the grill. Add 1 tablespoon olive oil and swirl to coat the pan. This recipe can also be prepared on a Traeger Flatrock griddle set to medium heat.
4.
Prepare the Bread: Butter the sliced bread and season lightly with kosher salt and black pepper.
5.
Cook the Steak: Remove the steak from the refrigerator and toss with the jalapeños and shallots. Add the mixture to the hot skillet on the Traeger grill.
6.
Grill the Bread: Place the buttered bread directly on the grill grates and close the lid.
7.
Turn and Continue Cooking: After 5 minutes, flip the bread and stir or turn the steak pieces in the skillet. Close the lid and cook an additional 5 minutes.
8.
Finish the Steak: Remove the bread from the grill. Continue cooking the steak in the skillet until the internal temperature reaches 125–130°F.
9.
Serve: Top the steak with crumbled goat cheese and chopped chives and serve with the grilled Tuscan bread.
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