Grilled Fajita Salad with Pronghorn Antelope Loin
User Reviews
5
9 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
50 mins
-
Servings
2
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Calories
945 kcal
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Course
Main Course, Salad
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Cuisine
Mexican-American Fusion
Grilled Fajita Salad with Pronghorn Antelope Loin
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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)!
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Ingredients
Meat/Marinade
- 1 lb antelope loin
- 1 lime zested and juiced
- 3 tablespoon olive oil
- handful cilantro fresh, chopped
- 1 jalapeño seeded and diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- salt to taste
- black pepper to taste
Roasted Corn and Peppers
- 2 corn ears; 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 to taste
- black pepper to taste
Salad
- 2 romaine hearts cut in half lengthwise, washed and patted dry
- 1 cup grape tomato halved
- 1 avocado ripe, halved and sliced
- ¼ cup cotija cheese crumbled
- ¼ cup olive oil
- salt to taste
- black pepper to taste
- Habanero Ranch Dressing Tessemae's brand
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 Information
Show Details
Serving
1salad
Calories
945kcal
(47%)
Carbohydrates
44g
(15%)
Protein
62g
(124%)
Fat
62g
(95%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
10g
(59%)
Monounsaturated Fat
34g
(170%)
Trans Fat
1g
(50%)
Cholesterol
237mg
(79%)
Sodium
1580mg
(66%)
Potassium
2272mg
(48%)
Fiber
16g
(64%)
Sugar
14g
(28%)
Vitamin A
13453IU
(269%)
Vitamin C
126mg
(140%)
Calcium
221mg
(22%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 945 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 945kcal | 47% |
| Carbohydrates | 44g | 15% |
| Protein | 62g | 124% |
| Fat | 62g | 95% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 34g | 170% |
| Trans Fat | 1g | 50% |
| Cholesterol | 237mg | 79% |
| Sodium | 1580mg | 66% |
| Potassium | 2272mg | 48% |
| Fiber | 16g | 64% |
| Sugar | 14g | 28% |
| Vitamin A | 13453IU | 269% |
| Vitamin C | 126mg | 140% |
| Calcium | 221mg | 22% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
9 reviews
Excellent
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