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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.
2 Whole dried guajillo chiles, stemmed and seeded
2 Whole dried ancho chiles, stemmed and seeded
1 1/2 hot water
4 Whole chipotle peppers in adobo sauce
2 Whole orange, juiced
2 Whole lime, juiced
2 Tablespoon Olive oil
2 Tablespoon soy sauce
2 Tablespoon fish sauce
4 Clove garlic
1 Tablespoon cumin
2 Tablespoon Brown sugar
2 Tablespoon Kosher salt
3 Pound elk flank steak
tortillas, for serving
fresh lime, for serving
sliced avocado, for serving
sliced jalapeños, for serving
Fresh cilantro, for serving
2 Whole dried guajillo chiles, stemmed and seeded
2 Whole dried ancho chiles, stemmed and seeded
1 1/2 hot water
4 Whole chipotle peppers in adobo sauce
2 Whole orange, juiced
2 Whole lime, juiced
2 Tablespoon Olive oil
2 Tablespoon soy sauce
2 Tablespoon fish sauce
4 Clove garlic
1 Tablespoon cumin
2 Tablespoon Brown sugar
2 Tablespoon Kosher salt
: 225 ˚F
3 Pound elk flank steak
: 225 ˚F
: 110 ˚F
: 450 ˚F
: 130 ˚F
As Needed tortillas, for serving
As Needed fresh lime, for serving
As Needed sliced avocado, for serving
As Needed sliced jalapeños, for serving
As Needed Fresh cilantro, for serving