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Grilled Elk Flank Carne Asada

15

45

Mesquite

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.

4

:

Marinade

  • 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

main

  • 3 Pound elk flank steak

For Serving

  • tortillas, for serving

  • fresh lime, for serving

  • sliced avocado, for serving

  • sliced jalapeños, for serving

  • Fresh cilantro, for serving

  • 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 Whole dried guajillo chiles, stemmed and seeded

    • 2 Whole dried ancho chiles, stemmed and seeded

    • 1 1/2 hot 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.

    • 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

    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

    • 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

  • 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.

    110 ˚F

  • 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

  • 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.

    130 ˚F

  • 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!

    • 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

Cooking Notes

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