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In a large saucepan, sauté onion in butter until tender. Add garlic; cook 1 minute longer. Stir in the remaining ingredients. Cook, uncovered, over medium-low heat for 20 minutes or until cherries are tender and sauce is thickened, stirring occasionally.
Cut flank steak into approximately 16 pieces. Begin by cutting the steak in half lengthwise (along the grain). Next, slice the steak in half across the grain, then in fourths and finally in eighths.
Carefully stab each slice of meat through the center, lengthwise, with a Traeger skewer. With a meat pounder or small cast iron skillet, smash each steak skewer until about ½ inch thick.
Drizzle the beef skewers with olive oil and season on both sides with the Prime Rib Rub.
When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes). Turn temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place the steak skewers directly on the grill grate and cook for about 1 to 2 minutes on each side.
Remove from grill and allow skewers to rest for 5 to 10 minutes before eating.
Use a spoon or a masher to mash the cherries in the sauce. Brush the steak with the cherry barbecue sauce and finish with a sprinkling of chopped scallions. Enjoy!