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Grilled Elk Flank Carne Asada

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 Min

Cook Time

45 Min




This recipe serves:


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Units of Measurement:
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
3 Pound elk flank steak
For Serving
Warmed tortillas
Lime wedges
Slice avocado
Sliced jalapeños
chopped fresh cilantro


  • 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.

  • 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.

  • 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

  • 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!

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