Become A Traeger Ambassador
Share your Traeger stories on social media and gain exclusive access to gear, content, and experiences.Apply Now
In a large bowl combine red wine, vegetable oil, black pepper, salt, soy sauce, Worcestershire sauce, garlic and lime juice. There should be a strong garlic presence, solid lime scent, a wave of soy and enough Worcestershire sauce to make it unique.
Put it in a bag with the meat. Push out as much air as possible. Toss it in the fridge for 8 hours. You can use vegetable oil instead of olive so the marinade doesn't solidify in the fridge.
When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 30 minutes. Smoke for 3 hours.
Pull the steak off the grill, wrap in foil and let it sit for 10-15 minutes.
Change the temperature on the traeger to the highest setting and allow the grill to preheat.
While the grill preheats combine cilantro, garlic, olive oil, red wive vinegar, lime juice, red onion, pepper and salt in a blender and pulse until combined.
Once your grill is hot enough, transfer the steak back to the Traeger. Grill it about 3 minutes per side. You want to sear it getting some nice char and grill markage.
Pull the steak off the grill and carve pencil-width slices against the grain. Serve with Chimichurri sauce. Enjoy!”