Steps

• 1

  Season the venison steaks with the Traeger Prime Rib Rub and let sit at room temperature for 20 minutes.

• 2

  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

• 3

  Insert the probe into the center of a venison steak. Place the steaks directly on the grill grates, close the lid, and cook until the internal temperature reaches 110℉, 30-45 minutes.

  225 ˚F / 107 ˚C

  110 ˚F / 43 ˚C

  00:30

  Super Smoke

• 4

  While steaks are smoking, make the salsa verde: Preheat the oven to 450℉.

• 5

  Arrange the tomatillos, jalapeño, garlic, onion, and Anaheim chiles on a baking sheet. Roast until lightly browned.

• 6

  Transfer the roasted vegetables to a blender and add the lime juice, cilantro, and salt. Purée until smooth.

• 7

  Remove the steaks from the grill and increase the temperature to 450℉. Preheat with the lid closed for 15 minutes.

  450 ˚F / 232 ˚C

  00:15

• 8

  Return the steaks to the grill and re-insert the probe. Sear until the internal temperature reaches 130°F for medium-rare, or your desired temperature, 2-4 minutes per side.

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

  00:08

• 9

  Remove the steaks from grill and let rest for 10 minutes (the internal temperature will continue to rise to 135℉).

• 10

  To assemble the tacos, slice the venison steaks against the grain, then transfer to the tortillas and top with the salsa verde, avocado, queso fresco, and cilantro.