Boozy Breakfast Tacos

By Eric Wood

Votes: 36

VS

Buckeye Flank Steak

By Keith Harris

Votes: 161

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About Eric Wood

I grew up as a military brat (my father was a C-130 Navigator in the Air Force) and lived all around the United States, as well as Germany and Japan. Experiencing so many different cultures has greatly influenced my culinary curiosity and now that I have settled down in KC, I have enjoyed learning the art of grilling/smoking. Grilling is a passion of mine and I have had a blast creating this recipe for everyone to enjoy!

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About Keith Harris

Husband, Father of four daughters and my two dogs. Proud Traeger owner for 5 years and counting. I own three Traegers and cater lots of BBQ for my family and friends using my Traeger Grills. I BBQ year round and pretty much weekly you'll find me smoking up the neighborhood with my BBQ ribs, Pork Butts, ABT's, etc.

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Boozy Breakfast Tacos

By Eric Wood

These boozy breakfast tacos start with two white corn tortillas topped with skillet potatoes, red and orange bell peppers, a hearty portion of scrambled eggs, and a smoked tomatillo salsa. An imperial ale marinade gives the skirt steak just the kick you need to start your day.

Serves: 4

Recipe Ingredients

Imperial Ale Marinated Skirt Steak and Skillet Potatoes

  • 2.5 lbs Skirt Steak
  • 12 oz Imperial Ale (Recommended: Boulevard Scotch on Scotch)
  • 6 piece Garlic Cloves
  • 1 piece White Onion
  • 9 oz Chipotle Peppers with Adobo Sauce
  • 2 tbsp Kosher Salt
  • 1/4 cup Lime
  • 1/2 cup Brown Sugar
  • 2 piece Large Potatoes
  • 1 piece 1 Red and 1 Orange Bell Pepper
  • 3 piece Garlic Cloves
  • 1 tbsp Traeger Prime Rib Rub (to taste)
  • 1 tbsp Salt and Pepper (to taste)
  • 3 tbsp Olive Oil
  • 6 piece Eggs

Smoked Tomatillo Salsa

  • 2 lbs Tomatillos (skinned and husked)
  • 1 piece White Onion
  • 1 piece Serrano Pepper (seeded)
  • 1 tbsp Kosher Salt (to taste)
  • 1/2 piece Lime (juiced)

Recipe Instructions

Imperial Ale Marinated Skirt Steak and Skillet Potatoes Instructions:

  1. Pat dry the the skirt steak and place in a 1 gallon plastic bag. For the marinade: Reduce the Imperial Ale by two-thirds, once ready and cooled, put into the food processor with the garlic, white onion, pepper sauce, salt, lime, and brown sugar and blend together. For best results, marinade the skirt steak for at least 1 hour.
  2. For the skillet potatoes and bell peppers: wash and cut the 2 large potatoes into 1/2 inch cubes. Prepare minced garlic and bell peppers. Heat olive oil on medium-high heat and cook the potatoes, bell peppers and garlic until the potatoes are golden brown. Season the potatoes to taste with salt, pepper, and Traeger Prime Rib rub.
  3. When ready to cook, start your Traeger grill on smoke with lid open until fire is established. Smoke the skirt steak for 1 hour, remove from grill and set aside. Set your Traeger grill to high and pre-heat for 15 minutes. Continue grilling the skirt steak for about 3 minutes per side until the steak is medium-rare. Let the steak rest for at least 10 minutes before slicing thin, against the grain.
  4. Scramble your eggs and prepare a white onion and cilantro garnish (set aside).
  5. To prepare the tacos: heat your desired number of white corn tortillas on a hot skillet. Fill your tacos with the potatoes, eggs, steak and top with the smoked tomatillo salsa and onion/cilantro.

Smoked Tomatillo Salsa Instructions:

  1. When ready to cook, start your Traeger grill on smoke with lid open until fire is established. Smoke the tomatillos and serrano pepper for 4 hours. Bring heat to 250 degrees F and cook for 1 hour. Let cool and add the tomatillos, serrano pepper, kosher salt, and lime together in a food processor and blend.
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Buckeye Flank Steak

By Keith Harris

Buckeye Flank Steak, Rub flank Steaks with your favorite BBQ or beef rub and cooking at 275 degrees for two hours. Flip one time after one hour has passed. Cut flank steaks against the grain. Serve on a Sasuage roll or just enjoy the flank steak as is. Always a quick simple protein and always a crowd pleaser.

Serves: 6

Recipe Ingredients

  • 18 oz Flank Steak
  • 4 tbsp Traeger Beef Rub

Recipe Instructions

  1. Apply Traeger Beef Rub or your favorite BBQ rub on both sides of the flank steak.
  2. Place flank steak on your preheated 275 degree Traeger grill and cook for 2 hours. Flip the meat one time at the one hour cook mark. Remove from Traeger slice flank steak against the grain and enjoy.
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