Traeger marinade and garlic invigorate beef with colorful seasonings, and the serious flavor will have your crowd begging for seconds.
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Using a sharp knife, cut the steak into 1/3-inch strips on a sharp diagonal. (This will not only maximize the length of the strips, but will ensure the meat's tenderness.) Put into a resealable plastic bag or a large bowl. Pour the Carne Asada marinade over the meat, and stir in the garlic and scallions. Refrigerate for 1 hour.
Remove the meat from the marinade, knocking off any pieces of garlic or onion. Thread each piece on a bamboo skewer.
When ready to cook, set the Traeger to High and preheat, lid closed for 15 minutes.
Grill the satays, turning once, for 3 to 4 minutes per side.
Meanwhile, pour the peanut sauce into a small bowl and put on one end of a plate or platter. Arrange the satays on the dish, and sprinkle with the chopped peanuts. Garnish with lime wedges.
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