Pronghorn Carne Asada with Chimichurri
Zesty citrus marinated pronghorn bottom round drizzled with savory chimichurri sauce.
Servings: 4
Calories: 414kcal
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: 414kcal | Carbohydrates: 11g | Protein: 27g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 108mg | Sodium: 945mg | Potassium: 624mg | Fiber: 2g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 46mg | Calcium: 47mg | Iron: 5mg
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