Grilled Fajita Salad with Pronghorn Antelope Loin
This refreshing summer salad is full of flavor with marinated antelope loin and lots of fresh toppings. Grilled romaine is the cherry on top (or bottom)!
Servings: 2
Calories: 945kcal
Ingredients
Meat/Marinade
- 1 lb antelope loin
- 1 lime, zested and juiced
- 3 tablespoon olive oil
- handful fresh cilantro, chopped
- 1 jalapeno, seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt and pepper, to taste
Roasted Corn and Peppers
- 2 ears of corn, corn cut off cob
- 1 bell pepper, seeded and diced
- 2 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano (preferably Mexican oregano)
- salt and pepper, to taste
Salad
- 2 romaine hearts, cut in half lengthwise, washed and patted dry
- 1 cup grape tomatoes, halved
- 1 ripe avocado, halved and sliced
- ¼ cup cotija cheese, crumbled
- ¼ cup olive oil
- salt and pepper, to taste
- Tessemae's Habanero Ranch Dressing
Instructions
- Mix marinade ingredients together in a non-reactive container. I use Pyrex Snapware glass containers. Add antelope loin and mix around until the meat is covered in the marinade. Marinate the meat for 2-3 hours prior to cooking. If you marinate it too long, the meat can become tough.
- Preheat oven to 375°F. Combine all ingredients for roasted corn and peppers and spread on a foil-lined, greased sheet pan. Roast for approximately 30 minutes, stirring throughout.
- After cutting and washing the romaine hearts, lay them on a sheet pan lined with a clean kitchen towel and place back in the fridge until excess water has been absorbed by the towel. You can also use the towel to dab off any excess water.
- Use a basting brush to rub olive oil on all sides of romaine hearts. Sprinkle all over with salt and pepper.
- Preheat grill to 450°F. Grill antelope loin to 120°F (approximately 3-4 minutes per side) for medium rare. Let meat rest for 10 minutes before slicing into thin slices.
- Grill romaine hearts for 2-3 minutes per side or until desired grill marks are achieved. Start with the core of the romaine facing down. When you flip the romaine, grab it with tongs on the stalk and let excess water drip out before flipping.
- Arrange 2 grilled romaine halves per plate. Top with avocado, roasted corn and peppers, sliced antelope loin, halved tomatoes, and cheese. Drizzle with desired amount of salad dressing.
Nutrition
Serving: 1salad | Calories: 945kcal | Carbohydrates: 44g | Protein: 62g | Fat: 62g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 237mg | Sodium: 1580mg | Potassium: 2272mg | Fiber: 16g | Sugar: 14g | Vitamin A: 13453IU | Vitamin C: 126mg | Calcium: 221mg | Iron: 12mg
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