Traeger Smoked Ribeye and Mango Poblano Salsa
This smoked ribeye with mango poblano salsa is packed with wood-fired flavor, thanks to the Traeger grill. A thick-cut Snake River Farms ribeye is seasoned with Spiceology Cowboy Butter, smoked low and slow, then reverse-seared on the Flatrock for a perfect crust. Topped with a sweet and smoky mango salsa, it’s a simple but elevated dish ideal for weeknights or special occasions.
Equipment
- Traeger Ironwood Grill
- Traeger Flatrock griddle
- Meater wireless thermometer
- Cutting board & sharp knife
- Tongs
- Mixing bowl
Ingredients
For the Steak:
- 1 Snake River Farms 1.5” ribeye steak
- 2 tablespoons Graza Sizzle olive oil
- 2 tablespoons Spiceology Cowboy Butter seasoning
For the Mango Poblano Salsa:
- 2 poblano peppers
- 2 ripe mangos
- 2 tablespoons green onion thinly sliced
- 2 tablespoons cilantro chopped
- Juice of 1 lime
- Salt pepper, and cumin to taste
Instructions
Preheat and Season:
- Preheat your Traeger grill to 225°F with Super Smoke mode activated. Pat the ribeye dry and coat all sides with Graza Sizzle olive oil. Season generously with Cowboy Butter seasoning.
Smoke the Steak:
- Insert a Meater thermometer (if using) and place the ribeye directly on the grill grates. Smoke for approximately 30 minutes, or until internal temperature reaches 115°F.
Add the Poblanos:
- After 30 minutes, add whole poblano peppers to the grill and smoke alongside the steak until they’re blistered and soft.
Prepare the Mango:
- While the steak and peppers smoke, slice the mango using the hedgehog method. Score into cubes, flip the skin inside out, and slice off the mango chunks.
Make the Salsa:
- Once the poblanos are done, place them in a covered bowl to steam for 10 minutes. Peel skins and remove seeds if desired. Chop the peppers and combine in a bowl with mango, green onions, cilantro, lime juice, and seasonings. Mix well and adjust to taste.
Sear the Ribeye:
- Preheat the Traeger Flatrock griddle to high heat. Sear the steak 4–5 minutes per side until internal temperature reaches 125°F for medium-rare. Remove and rest 5–10 minutes.
Serve:
- Slice the ribeye against the grain and top with mango poblano salsa. Serve immediately.
Notes
You can swap the mango for grilled peaches or pineapple for a fun twist.
Jalapeños can replace poblanos for extra spice.
If you don’t have a Flatrock, finish the steak in a cast iron pan on high heat.