Steps

• Step 1

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

  Ingredients

  • 1 Pound venison backstrap steaks

  • 2 Tablespoon Traeger Prime Rib Rub

• Step 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

• Step 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.

  00:30

  225 ˚F / 107 ˚C

  110 ˚F / 43 ˚C

  Super Smoke

• Step 4

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

• Step 5

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

  Ingredients

  • 1/2 Pound tomatillos, husked

  • 1  jalapeño, stemmed

  • 2 Clove garlic

  • 1 Medium yellow onion

  • 3  Anaheim chiles

• Step 6

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

  Ingredients

  •  Juice of 2 limes

  • 1/2 Cup chopped fresh cilantro

  • To Taste kosher salt

• Step 7

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

  00:15

  450 ˚F / 232 ˚C

• Step 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.

  00:08

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 9

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

• Step 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.

  Ingredients

  • 4  flour tortillas, warmed

  • 1  avocado, sliced

  • 1/4 Cup crumbled queso fresco

  • 1/4 Cup chopped fresh cilantro