Grilled Elk Flank Carne Asada
2 dried Guajillo Chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
4 chipotle peppers in adobo
juice of 2 oranges
juice of 2 limes
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp fish sauce
4 garlic cloves
1 bunch cilantro
1 tbsp cumin
2 tbsp brown sugar
2 tbsp salt
Lime as needed
cilantro as needed
avacado as needed
jalapeno as needed
In a medium bowl pour 1 ½ cups boiling water over the dried chiles and top with a plate to weigh them down and keep them completely submerged. Soak the chiles for 30 minutes or until completely rehydrated.
In a blender pitcher, combine rehydrated chiles, chipotle peppers, orange juice, lime juice, soy, fish sauce, garlic, cumin, brown sugar and salt. Puree until smooth. Pour mixture over flank and marinate overnight.
When ready to cook, start the Z Grill on Smoke with the lid open until a fire is established (4-5 minutes). Place the steak directly on the grill grate and cook on smoke for 30-45 minutes or until the internal temperature comes up to 110 degrees F.
When the internal temperature of the steaks reach 110 degrees F, remove from the grill.
Increase the temperature on the Z Grill grill to High and preheat, lid closed, 10-15 minutes.
When the grill is hot, place the steaks back on the grill and sear 2-4 minutes each side or until internal temperature reaches between 125-130 degrees F for medium rare.
Remove steaks from grill and let rest 10 minutes before slicing. To serve, warm the tortillas, top with toppings of choice. Enjoy!
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