Traeger Reverse-Seared Steak with Grilled Vegetable Medley

1 Pat steaks dry with paper towel and generously season both sides with steak seasoning of choice. Set aside and let come to room temperature for one hour before cooking.
2 Meanwhile, preheat your Traeger Grill to 500F.
3 Add the sweet potatoes, asparagus, bell pepper, onion, and zucchini to a large tray. Coat with 2 tablespoons avocado oil and season with salt and pepper to taste. Place the vegetables along the front or back perimeter of the Traeger and cook until grill marks form, around 6 minutes. Flip and cook until grill marks form and the vegetables are slightly softened, around 6 more minutes. Cook the sweet potatoes, rotating every 10 minutes or so, until they are charred all over and fork-tender, around 45 minutes total. Transfer the grilled vegetables to a serving platter, cover with foil, and place in a warm spot until ready to serve.
4 Reduce the heat on the Traeger to 225F. Place the steaks onto the grill and cook until the thickest part of the meat registers 115F on a meat thermometer.
5 Heat a large cast-iron or stainless-steel skillet over medium heat for 5 minutes. Raise the heat to medium-high and add 1 tablespoon avocado oil and the ghee. Heat until the ghee has melted then add the steaks, working in batches if necessary. Cook, flipping every 60 seconds, until a crust forms on both sides and the thickest part of the steak registers 135F for a medium-rare center.
6 Transfer the steaks to a carving board, tent with foil to keep warm, and let rest at least 10 minutes before carving. Serve with the grilled vegetable medley.