Prep time: 20 minutes | Cook time: 12 minutes | Serves: 4

Ingredients :

2 tablespoons roughly chopped garlic
2 teaspoons kosher salt, divided
2 T-bone steaks, each 1 to 1¼ pounds and about 1¼ inches thick
Extra-virgin olive oil
2 Hass avocados, chopped or mashed
1 cup chopped tomato
4 scallions, chopped
2 tablespoons fresh lime juice
1 tablespoon extra-virgin olive oil
2 tablespoons chopped basil leaves
1 teaspoon minced garlic
1 teaspoon minced jalapeño chili pepper
¾ teaspoon kosher salt
¼ teaspoon freshly ground pepper
¼ teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper

Directions :

1. Mix all the salsa components in a basin, and then leave the salsa at room temperature for up to two hours. 2. On a cutting board, arrange the minced garlic in a small pile. Garlic is covered in a teaspoon of salt. Chop the minced garlic and salt with a chef’s knife, and then use the side of the knife to press the prepared mixture into a smooth paste.
3. Prepare the Traeger grill for direct and indirect cooking over high heat (450 degrees F/ 230 degrees C to 550 degrees F/ 290 degrees C).
4. Lightly brush the steaks with oil and evenly coat them with the garlic paste on both sides, then season then with the pepper and the remaining salt on both sides. Let the prepared steaks rest at room temperature for 15 to 30 minutes.
5. Arrange the steaks on the clean grill grate, close the lid, and grill the steaks 6 minutes, flipping once.
6. Move the prepared steaks to an indirect high heat source and cook them for an additional 6 minutes for medium rare.
7. After taking the prepared steaks from the grill, let them rest for 5 minutes.
8. Serve the prepared steaks warm with the salsa.
Per Serving: Calories 340; Total fat 27.7g; Sodium 109mg; Total Carbs 12.6g; Fiber 0.3g; Sugars 3g; Protein 15.7g