• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Peak to Plate
  • Fall
  • Recipes
  • About Me
  • Contact
  • Subscribe
  • Nav Social Menu

    • Instagram
    • Pinterest
menu icon
go to homepage
  • Fall
  • Recipes
  • About Me
  • Contact
  • Subscribe
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Fall
    • Recipes
    • About Me
    • Contact
    • Subscribe
    • Instagram
    • Pinterest
  • ×
    Peak to Plate » Recipes » Antelope (Pronghorn)

    Antelope Carne Asada with Chimichurri

    Published: Feb 5, 2021 · Modified: Apr 5, 2022 by Annie Weisz · This post may contain affiliate links.

    Sharing is caring!

    • Facebook
    Jump to Recipe

    Ok I know carne asada is a Mexican dish and chimichurri is Argentinian, but trust me, they're meant to be together. Carne asada translates to "grilled meat" so it can take on a lot of meanings. The marinade I use is citrus based with a few other aromatics added in. The marinade and the chimichurri have a lot of the same ingredients, so they complement each other nicely.

    pronghorn carne asada with chimichurri on wood board.
    pronghorn carne asada ingredients

    Chimichurri:

    I've seen a lot of chimichurri recipes where you stick everything in a food processor or blender. You know I love a good shortcut, but chimichurri tastes 1000x better if you chop all the ingredients by hand. I find that the herbs and olive oil become bitter if they're in the blender too long. The texture is also way better if you prepare it by hand. I know it's more work but this is one of those times where I definitely think it's worth the effort. I like to let the shallots, peppers, and garlic sit in the vinegar a bit before I add in the chopped herbs and olive oil. This kind of pickles the vegetables and brings a lot of brightness to the sauce. It's the perfect condiment for so many things! I used the extra from this recipe on fried eggs and avocado toast - yum!

    chimichurri on spoon

    Grilling:

    I had full intentions of grilling this meat outside but the good ol' Wyoming wind had other plans. I ended up searing it on a cast iron grill pan and finishing it in the oven. It turned out delicious and is an excellent alternative if you don't have a grill.

    carne asada marinade ingredients
    carne asada marinade in glass dish
    carne asada cooking on grill pan

    Serving:

    This recipe can be served in a variety of ways. I served it with corn tortillas and fajita/taco toppings. But, it is also great on it's own served like a steak. Or you can make a grilled salad like this grilled fajita salad, burrito bowls, you name it! Don't forget that chimichurri though. No matter what you choose to make with it, you're going to love it!

    pronghorn carne asada with chimichurri
    pronghorn carne asada with chimichurri on wood board.

    Pronghorn Carne Asada with Chimichurri

    Annie Weisz
    Zesty citrus marinated pronghorn bottom round drizzled with savory chimichurri sauce.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 20 minutes mins
    Marinating Time 2 hours hrs
    Total Time 2 hours hrs 50 minutes mins
    Course Main Course
    Cuisine Mexican
    Servings 4
    Calories 414 kcal
    Prevent your screen from going dark

    Ingredients
      

    Carne Asada

    • 1 lb pronghorn bottom round (or other flat steak cut)
    • 2 limes, zested and juiced
    • 1 orange, juiced
    • ¼ cup cilantro, finely chopped
    • 2 teaspoon salt
    • 1 teaspoon cumin
    • 1 teaspoon ancho chili powder
    • 1 fresno chili pepper, seeds and some membrane removed, finely chopped
    • 1 jalapeno, seeds and some membrane removed, finely chopped
    • 5 cloves garlic, minced
    • 1 tablespoon red wine vinegar
    • ¼ cup olive oil

    Chimichurri

    • 3 tablespoon shallots, finely chopped
    • 2 cloves garlic, minced
    • 1 fresno chili pepper, seeds and some membrane removed, finely chopped
    • 1 jalapeno, seeds and some membrane removed, finely chopped
    • ½ cup cilantro, finely chopped
    • ½ cup Italian parsley, finely chopped
    • 1 teaspoon salt
    • ⅓ cup red wine vinegar
    • ½ cup olive oil

    Instructions
     

    Carne Asada

    • Mix together all marinade ingredients in a glass container. Add in meat. Marinate for 2 hours before cooking. Don't marinate for longer than 2 hours or meat will become mealy.
    • Heat cast iron grill pan over high heat. Also preheat oven to 375°F. Add enough oil to coat the grates. Add meat to pan and cook for 4-5 minutes per side. Finish cooking in the oven until internal temperature reaches 120°F. Let rest 10 minutes. Slice into ¼" slices and serve with chimichurri.
    • Alternatively, you can cook this on the grill. Cook over medium high heat for 6-7 minutes per side or until internal temperature reaches 120°F. for medium-rare. Let rest for 10 minutes. Slice into ¼" slices and serve with chimichurri.

    Chimichurri

    • Make sure all finely chopped ingredients are really finely chopped!
    • Mix together shallots, garlic, peppers, and salt in a small/medium glass bowl. Add red wine vinegar and let it sit for 5 minutes.
    • Add in cilantro, parsley and olive oil. Mix until well-combined. Refrigerate until ready to use.
    • Pull out of the refrigerator 15-20 minutes before serving to let the olive oil soften.
    • To freeze: add chimichurri to small freezer-safe container. Pour a layer of olive oil over the top. Cover with plastic wrap touching the olive oil and place lid on container. Freeze for up to 3 months. The color may change a bit but the flavor will still be there.

    Nutrition

    Calories: 414kcalCarbohydrates: 11gProtein: 27gFat: 30gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 108mgSodium: 945mgPotassium: 624mgFiber: 2gSugar: 4gVitamin A: 798IUVitamin C: 46mgCalcium: 47mgIron: 5mg
    Nutrition Information Disclosure
    Love this recipe?Mention @peak.to.plate on Instagram and tag #peaktoplate

    Suggested Side Dishes:

    Shaved Jicama and Blood Orange Salad
    Jicama and Blood Orange Salad
    Sweet Corn Elotes (Mexican Street Corn)
    Sweet Corn Elotes

    More Recipes:

    • cutting into breakfast strata on plate.
      Breakfast Strata with Antelope Sausage (Overnight Breakfast Casserole)
    • hand holding jar of wild game stock.
      Rich Wild Game Stock
    • 3 ground venison tacos on avocado print paper.
      Easy Ground Wild Game Tacos
    • pronghorn gyro pocket with fresh toppings.
      Grilled Pronghorn Gyros with Homemade Tzatziki Sauce

    Sharing is caring!

    • Facebook

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    posing with whitetail doe

    Hi, I'm Annie! I'm a wife, mom of 2 boys, Registered Dietitian, Wyoming native, lover of all things food, and the creator of Peak to Plate. I believe that preparing delicious meals and enjoying them mindfully is the best way to pay respect to animals harvested for our consumption. I hope to inspire you to take your cooking skills to new creative heights.

    More about me →

    Fall Recipes

    • 3 elk tenderloin medallions on white plate with thyme.
      Butter-Basted Elk Tenderloin Medallions
    • sliced pork chop on slate board with red and white cloth.
      Grilled Bone-In Thick-Cut Pork Chops
    • sliced and smoked venison backstrap on slate board.
      Smoked Venison Backstrap with Wet Brine
    • slices of grilled venison backstrap on slate board.
      Easy Grilled Venison Backstrap
    • hands holding two halves of sourdough loaf inside view.
      Fluffy Dutch Oven Sourdough Bread (+ Photo Tutorial)
    • bowl of venison Spanish rice with spoonful.
      Instant Pot Venison Spanish Rice (Easy Ground Venison Recipe)

    Featured On:

    company logos peak to plate is featured at.

    Popular Posts:

    • cooked venison Italian sausage in bowl.
      Ground Venison Italian Sausage
    • stack of elk quesadillas with guacamole.
      Ground Elk Quesadillas
    • marinated shiitake mushrooms in jar with ginger.
      Soy-Marinated Shiitake Mushrooms
    • smoked trout in bowl with honey dipper and salmon colored cloth.
      Honey Smoked Rainbow Trout with Dry Brine
    • miso halibut with shiitakes and green onions.
      Easy Broiled Miso Halibut
    • 3 butter-basted halibut cheeks on white plate with thyme and garlic.
      Butter-Basted Halibut Cheeks with Garlic and Thyme

    What's New:

    • ground venison recipe roundup featured image.
      20+ Ground Venison Recipes for Every Meal
    • BBQ seasoning in jar with spoonful.
      Easy Homemade BBQ Seasoning
    • elk carne asada burrito bowl up close.
      Elk Carne Asada Burrito Bowls
    • jar of jicama mango salsa with lime and mango.
      Jicama Mango Salsa
    • Instagram
    • Pinterest
    • Fall
    • Recipes
    • About Me
    • Contact
    • Subscribe

    Footer

    ↑ back to top

    About

    • About Me
    • Contact
    • Amazon Store

    Newsletter

    • Sign Up! for emails and updates

    Need Help?

    • Privacy Policy
    • Terms & Conditions
    • Disclosures
    • Accessibility Statement

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Peak to Plate, LLC - ALL RIGHTS RESERVED