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Grilled Elk Flank Carne Asada
By Traeger Kitchen
This grilled elk is a lean, mean, Southwestern flavor machine. Take up this twist on classic carne asada with a little field-to-Traeger action. Plan ahead: the elk flank steak marinates overnight.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Mesquite
Ingredients
How many people are you serving?
4
Activating this element will cause content on the page to be updated.Units of Measurement:
Marinade
| 2 | dried guajillo chiles, stemmed and seeded |
| 2 | dried ancho chiles, stemmed and seeded |
| 1 1/2 | boiling water |
| 4 | chipotle peppers in adobo sauce |
| Juice of 2 oranges | |
| Juice of 2 limes | |
| 2 Tablespoon | Olive oil |
| 2 Tablespoon | soy sauce |
| 2 Tablespoon | fish sauce |
| 4 | garlic cloves |
| 1 Tablespoon | ground cumin |
| 2 Tablespoon | brown sugar |
| 2 Tablespoon | kosher salt |
main
| 3 Pound | elk flank steak |
For Serving
| Warmed tortillas | |
| Lime wedges | |
| Slice avocado | |
| Sliced jalapeños | |
| chopped fresh cilantro |
Steps
1
Make the marinade: In a medium bowl, pour the boiling water over the guajillo and ancho chiles. Place a plate on top of the chiles to keep fully 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
1 1/2 boiling water
2
Drain the chiles, then add to a blender with the chipotle peppers, orange juice, lime juice, olive oil, soy sauce, fish sauce, garlic, cumin, brown sugar, and salt. Blend until smooth.
Ingredients
4 chipotle peppers in adobo sauce
Juice of 2 oranges
Juice of 2 limes
2 Tablespoon Olive oil
2 Tablespoon soy sauce
2 Tablespoon fish sauce
4 garlic cloves
1 Tablespoon ground cumin
2 Tablespoon brown sugar
2 Tablespoon kosher salt
3
Pour the marinade over the elk flank steak in a large bowl, turning to coat well. Cover the bowl with plastic wrap and marinate overnight in the refrigerator.
225 ˚F / 107 ˚C
Super Smoke
Ingredients
3 Pound elk flank steak
4
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
225 ˚F / 107 ˚C
Super Smoke
5
Remove the steaks from the marinade. Insert the probe into the center of a steak. Place the steaks directly on the grill grates, close the lid, and smoke until the internal temperature reaches 110℉, 30-45 minutes.
225 ˚F / 107 ˚C
110 ˚F / 43 ˚C
Super Smoke
6
Remove the steaks from the grill. Increase the Traeger temperature to 450°F (or 500℉, if available) and preheat with the lid closed for 15 minutes.
500 ˚F / 260 ˚C
7
Return the steaks to the grill and re-insert the probe. Sear until the internal temperature reaches 125-130℉ for medium-rare, or your desired temperature, 2-4 minutes per side.
500 ˚F / 260 ˚C
130 ˚F / 54 ˚C
8
Remove the steaks from the grill and let rest for 10 minutes before slicing.
9
To serve, add the sliced steak to tortillas and top with avocado, jalapeño, cilantro, and a squeeze of lime. Enjoy!
Ingredients
Warmed tortillas
Lime wedges
Slice avocado
Sliced jalapeños
chopped fresh cilantro