Field-to-table freshness tucked into a warm tortilla and garnished with a little green spice.
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Season the steaks with Traeger Big Game Rub and set aside at room temperature for 20 minutes.
When ready to cook, start the Traeger and set temperature to 185F and preheat for 10-15 minutes.
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.
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.
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.
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.
To serve, heat the tortillas, top with sliced venison, salsa verde, queso fresco, sliced avocado and cilantro leaves. Enjoy!
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