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.

• 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

  00:15

  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

  00:45

  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

  00:15

• 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

  00:04

• 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!