Marinated Sizzling Steak Tips with Goat Cheese and Grilled Garlic Tuscan Loaf

Whisk together the low sodium soy sauce (or liquid aminos), Johnny's au jus beef concentrate, Worcestershire sauce, minced garlic, onion powder, and black pepper for the marinade. Add the steak cubes to the marinade, toss to coat, cover with plastic wrap, and refrigerate overnight.

Preheat your Traeger grill to 450F. Place a 12-inch cast iron skillet on the grill and add 1 tablespoon of olive oil, swirling to coat the pan.

Remove the marinated steak from the fridge and toss it with the finely diced jalapeños and finely sliced shallots. Cut the Tuscan garlic loaf or sourdough into thick slices, butter them, and season with salt and pepper.

Once the grill and pan are up to temperature, add the steak, jalapeños, and shallots to the skillet. Place the buttered bread slices directly on the grill and close the lid.

After 5 minutes, turn the bread slices over (utilize the edges of the Traeger for crispier, charred edges if desired) and turn the steak pieces over. Close the lid and grill for an additional 5 minutes.

Remove the grilled bread and set it aside. If desired, place the steak pieces along the edges of the grill to crisp them up further, then return them to the pan until they reach an internal temperature of 125-130F.

Add crumbles of goat cheese and finely chopped chives to the pan with the steak. Serve hot alongside the grilled bread.