Step

• Step 1

  Season the steaks with Traeger Big Game Rub and set aside at room temperature for 20 minutes.

  Ingredients

  • 1 Pound Venison, back strap steaks

  • 2 Tablespoon Traeger Big Game Rub

• Step 2

  When ready to cook, start the Traeger and set temperature to 185F and preheat for 10-15 minutes.

• Step 3

  Place the steaks directly on the grill grate and cook at 185F for 30 to 45 minutes or until the internal temperature reaches 110 degrees F.

  185 ˚F / 85 ˚C

  110 ˚F / 43 ˚C

  Super Smoke

• Step 4

  While steaks are cooking, roast the tomatillos, jalapeño, garlic, onion and chiles in the oven until lightly browned. Transfer roasted salsa verde ingredients to a blender and add lime juice, chopped cilantro and salt to taste. Puree until smooth. Set aside until ready to build the tacos.

  Ingredients

  • 1/2 Pound Tomatillos

  • 1 Medium jalapeño

  • 2 Clove garlic

  • 1 Medium yellow onion

  • 3  Chiles, Anaheim

  • 2 Whole limes

  • 1/2 Cup cilantro, finely chopped

  • To Taste salt

• Step 5

  When the internal temperature of the steaks reach 110 degrees F, remove from the grill. Increase grill temperature to 500F and preheat, lid closed, for 10 to 15 minutes.

  00:15

  500 ˚F / 260 ˚C

• Step 6

  When the grill is to temperature, place the steaks back on the grill and sear 2-4 minutes each side or until the internal temperature reaches 130 degrees F for medium rare. Remove steaks from grill. They will continue to cook once taken off the grill and should reach a final internal temperature of 135 degrees F. Let rest 10 minutes before slicing.

  500 ˚F / 260 ˚C

  130 ˚F / 54 ˚C

• Step 7

  To serve, heat the tortillas, top with sliced venison, salsa verde, queso fresco, sliced avocado and cilantro leaves. Enjoy!

  Ingredients

  • 4  flour tortillas

  • 1 Whole avocados

  • 1/4 Cup Queso fresco, crumbled

  • 1/4 Cup cilantro leaves