This one’s a banger. Juicy, bold, herby, spicy, cheesy, and a little toasty — basically a full-flavor knockout. Perfect for backyard hangs, late-night cravings, or just treating yourself to something extra.
1. Whisk all marinade ingredients and pour over steak. Toss to coat, cover, and refrigerate overnight.
2. Preheat Traeger grill (or Flatrock) to 450°F. Place a 12” cast iron skillet on the grill and swirl in 1 tbsp olive oil.
3. Toss marinated steak with jalapeños + shallots.
4. Butter thick slices of bread, then season with salt + pepper.
5. Add steak mixture to the hot skillet. Place bread on the grill. Close the lid.
6. After 5 min, flip the bread + steak. Grill another 5 min until the steak hits 125–130°F. For extra crispy tips, sear steak edges directly on the grill grate.
7. Return steak to skillet. Top with crumbled goat cheese + chives. Serve sizzling with that garlicky grilled bread.
