Pronghorn Carne Asada with Chimichurri
User Reviews
5.0
9 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Marinating Time
2 hrs
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Total Time
2 hrs 50 mins
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Servings
4
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Calories
414 kcal
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Course
Main Course
-
Cuisine
Mexican
Pronghorn Carne Asada with Chimichurri
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Zesty citrus marinated pronghorn bottom round drizzled with savory chimichurri sauce.
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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 Information
Show Details
Calories
414kcal
(21%)
Carbohydrates
11g
(4%)
Protein
27g
(54%)
Fat
30g
(46%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
3g
Monounsaturated Fat
20g
Cholesterol
108mg
(36%)
Sodium
945mg
(39%)
Potassium
624mg
(18%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
798IU
(16%)
Vitamin C
46mg
(51%)
Calcium
47mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 414 kcal
% Daily Value*
| Calories | 414kcal | 21% |
| Carbohydrates | 11g | 4% |
| Protein | 27g | 54% |
| Fat | 30g | 46% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 108mg | 36% |
| Sodium | 945mg | 39% |
| Potassium | 624mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 798IU | 16% |
| Vitamin C | 46mg | 51% |
| Calcium | 47mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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