Preheat your Traeger Grill to 185 degrees F and crank on that Super Smoke option (if available). Season the steak well with salt and pepper, insert a Meater probe, place on the grill, and smoke for 1 hour. Remove and set aside.

In a bowl, combine the vinegar and sugar, then stream in the boiling water until the sugar is mostly dissolved. Add the pickles, mix to coat, then set aside. Let sit for 1 hour, then toss the pickles with sesame seeds.

In a saucepan, combine all your Teriyaki sauce ingredients, bring to a simmer, let reduce for 5 minutes, then remove and set aside.

Increase your Grill temp to 450 degrees F, place on that pineapple and let char on all sides. Remove, dice, then combine with the red onion, avocado, cilantro, lime, and season to taste.

Heat a skillet over medium-high heat, add the oil, sear the steak on all sides, then pour in about 1/2 of the teriyaki sauce and let cook, turning often, until the steak reaches 125 degrees F internal. Remove and let rest for 10 minutes before slicing.

Plate up your steak with rice, more sauce, salsa, pickles, and garnish with cilantro and lime.