2 venison/elk steaks
1/2 C. queso fresco, crumbled
3-4 green chiles, roasted and skinned (or 1 can whole green chiles)
2 t. chili powder
kosher salt
Place the round steaks between two pieces of plastic kitchen wrap and, using a meat tenderizer, pound the steaks to an even thickness of approximately 1/4".
Sprinkle one side of each steak with chili powder and a pinch of kosher salt. Top each with crumbled queso fresco and strips of green chile. Starting on the longest side, roll one steak lengthwise and secure with butcher twine every 3/4". Repeat with the second steak.
Set up your grill for a two-zone fire, or get your smoker up to temperature using mesquite wood chips. When your grill is pre-heated, sear the steaks on all sides over the hot coals, then trasnfer to either the cooler side of the grill or the smoker. If using the grill, thrown a handful of mesquite chips onto the fire and close the grills lid. If using a smoker, place the meat on the grate and close the lid.
Whether on the grill or in the smoker, cook steaks till they reach an internal temperature of 140.