Grilled Elk Flank Carne Asada

Step

• 1

  In a medium bowl pour 1 ½ cups boiling water over the dried chiles and top with a plate to weigh them down and keep them completely submerged. Soak the chiles for 30 minutes or until completely rehydrated.

  Ingredients

  • 2  dried guajillo chiles, stemmed and seeded

  • 2  dried ancho chiles, stemmed and seeded

• 2

  In a blender pitcher, combine rehydrated chiles, chipotle peppers, orange juice, lime juice, soy, fish sauce, garlic, cumin, brown sugar and salt. Puree until smooth. Pour mixture over flank and marinate overnight.

  Ingredients

  • 4  Chipotle Pepper

  • 2 Whole orange, juiced

  • 2 Whole lime, juiced

  • 2 Tablespoon soy sauce

  • 2 Tablespoon fish sauce

  • 4 Clove garlic

  • 1 Tablespoon cumin

  • 2 Tablespoon brown sugar

  • 2 Tablespoon salt

• 3

  When ready to cook, start the Traeger on Smoke with the lid open until a fire is established (4-5 minutes).

• 4

  Place the steak directly on the grill grate and cook on smoke for 30-45 minutes or until the internal temperature comes up to 110 degrees F.

  185 ˚F / 85 ˚C

  110 ˚F / 43 ˚C

• 5

  When the internal temperature of the steaks reach 110 degrees F, remove from the grill.

• 6

  Increase the temperature on the Traeger grill to High and preheat, lid closed, 10-15 minutes.

• 7

  When the grill is hot, place the steaks back on the grill and sear 2-4 minutes each side or until internal temperature reaches between 125-130 degrees F for medium rare.

  500 ˚F / 260 ˚C

  130 ˚F / 54 ˚C

• 8

  Remove steaks from grill and let rest 10 minutes before slicing. To serve, warm the tortillas, top with toppings of choice. Enjoy!