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When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
To make the cornbread (should be made the day before): Butter a 13x9x2 metal baking pan. Whisk flour, cornmeal, sugar, salt, baking powder, and baking soda in large bowl to blend. Stir in green onions and jalapeño.
Whisk buttermilk and eggs in medium bowl to blend, then whisk in melted butter. Add buttermilk mixture to dry ingredients and stir just until blended (do not overmix). Transfer batter to prepared pan (batter will come only about 3/4 inch up sides of pan).
Place corn bread on the grill and cook 25 minutes or until cornbread is lightly browned on the top and a toothpick inserted into the center comes out clean. Let cornbread cool completely. Remove cornbread from pan by flipping the pan upside down onto a clean cutting board. Tap the bottom of the pan until the cornbread comes out. Remove pan and cut corn bread into ½”x ½” cubes. Place the cubes on a sheet tray and allow to dry out overnight.
For the Steaks: Season each side generously with salt and pepper. When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Leave the grill on smoke.
Place the steaks directly on the grill and cook 30 minutes or until the internal temperature registers 120 degrees F. Remove steaks from grill and increase the temperature to High, allowing grill to preheat with the lid closed for 10 minutes.
Place steaks back on the hot grill and cook 3-4 minutes each side or until the internal temperature registers 130 degrees for medium rare. Remove from the grill and let rest.
While the steaks are resting, combine tomatoes, avocado, onion, pepper, and dried out cornbread. Drizzle with olive oil, lemon juice and season with salt and pepper. To serve place and heaping pile of salad on each plate and top with steaks. Enjoy!
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