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Grilled Elk Flank Carne Asada

Grilled Elk Flank Carne Asada

By Traeger Kitchen

Lean, mean, and a southwestern flavor machine. Take up this twist on classic carne asada with a little field-to-traeger action.

Prep Time

15 Minutes

Cook Time

45 Minutes

Pellets

Mesquite

Ingredients

Number of People Serving

4

Units of Measurment:
main
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
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

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.

  • 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.

  • 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!

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