Spicy Herb Marinated Steak on the Traeger
This Spicy Herb Marinated Bavette Steak is packed with bold flavors from fresh garlic, habanero, cilantro, and lime. Slow-cooked on a Traeger grill and finished with a hot sear, this steak is juicy, tender, and full of smoky goodness. Paired with a sweet and tangy grilled pineapple salsa, this dish is perfect for summer grilling. Serve it sliced against the grain for the most tender bite, and enjoy a restaurant-quality steak right from your backyard!
Equipment
- Blender or food processor
- Traeger grill
- Traeger Griddle (Ranger or Flatrock)
- Knife and cutting board
- Shallow bowl or pan
- Tongs
Ingredients
- 2 limes, juiced
- 6 cloves garlic, peeled
- 1 handful cilantro leaves, rinsed
- 1 habanero pepper, roughly chopped seeds removed if you want it less spicy
- 2 stalks green onions, roughly chopped
- 1/3 cup olive oil
- salt & pepper to taste
- 1 Bavette steak about 1 pound
Grilled Pineapple Sauce
- 1 fresh pineapple, peeled, cored and cut in 8 spears
- 1 tbsp brown sugar
- 1 habanero pepper, finely diced use as much as you want for spicy level of your liking
- 3 sprigs cilantro, chopped
- 1 green onion, finely chopped
- 2 tbsp olive oil
- 1 lime, juiced
Instructions
- In a blender or food processor, combine first 5 ingredients and blend until smooth.
- Add olive oil to the blender and process again until the mixture is creamy. Season with salt and pepper.
- Trim and pat the steak dry with a paper towel.
- Pour marinade over steak and turn to coat. Cover and place in fridge for at least 30 minutes, and up to 8 hours.
- Preheat Traeger grill to 225°. When grill is hot, place steak in the center of the grill and close the lid.
- Grill steak until internal temperature reaches about 115°.
- While steak is grilling, toss pineapple spears in brown sugar.
- When steak reaches 115° internal temperature, remove it from the grill and pat it dry with a paper towel. Season with salt, pepper and garlic.
- Meanwhie crank up the temperature of your grill to the highest setting possible for searing.
- When grill is super hot, sear the steak for about 60 seconds per side until internal temperature reaches about 130° and outside has grill marks or a nice char.
- Remove steak to plate and tent with foil.
- On the same hot grill, place pineapple spears on the grill and cook for 3-5 minutes, turning occasionally, until golden and carmelized.
- In a bowl, combine sauce ingredients and roughly chop the pineapple spears. Combine all ingredients together and season to taste.
- Slice the steak against the grain and serve with pineapple sauce.