For the marinade: In a small mixing bowl, combine the lime and orange juice, garlic, agave, chile powder, cumin, salt and oregano. Slowly whisk in the olive oil.
Put the meat in a resealable plastic bag and pour the marinade over it, mixing to coat well. Refrigerate for 2 to 4 hours.
Drain the marinade from the steaks and pat the meat dry with paper towels. Discard the marinade. Lightly season steaks with salt on both sides.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill) and preheat, lid closed 10 minutes. Smoke flat iron steaks for 45 minutes.
Remove steaks from grill and increase the grill temperature to 450 degrees F (set to 500 degrees F if using a WiFIRE-enabled grill) and preheat, lid closed 10-15 minutes. Put a 12-inch cast iron skillet on the grill grate to preheat for the vegetables.
Prepare the vegetables: Combine the bell pepper, poblano strips and onion wedges in a mixing bowl. Drizzle with olive oil and season with salt and pepper. Stir to coat. Set aside until ready to cook.
When grill reaches temperature, sear each side of the steak for 2 minutes or until meat reaches an internal temperature of 135 degrees F for medium-rare.
Transfer steaks to a cutting board and let rest for 5 minutes. Slice the steak against the grain on a sharp diagonal.
Toss the vegetables into the hot skillet and sauté until nicely browned but still tender-crisp. Work in batches if necessary.
Serve meat with tortillas, vegetables, cheese, salsa and sour cream. Enjoy!
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