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Pronghorn Carne Asada with Chimichurri
5 from 9 votes

Pronghorn Carne Asada with Chimichurri

Zesty citrus marinated pronghorn bottom round drizzled with savory chimichurri sauce.

Prep Time
30 mins
Cook Time
20 mins
Marinating Time
2 hrs
Total Time
2 hrs 50 mins
Servings: 4
Calories: 414 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

Carne Asada
  • 1 lb pronghorn bottom round or other flat steak cut
  • 2 lime 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 jalapeño seeds and some membrane removed, finely chopped
  • 5 garlic cloves, minced
  • 1 tablespoon red wine vinegar
  • ¼ cup olive oil
Chimichurri
  • 3 tablespoon shallot finely chopped
  • 2 garlic cloves, minced
  • 1 fresno chili pepper seeds and some membrane removed, finely chopped
  • 1 jalapeño 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
    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  1. Make sure all finely chopped ingredients are really finely chopped!
  2. Mix together shallots, garlic, peppers, and salt in a small/medium glass bowl. Add red wine vinegar and let it sit for 5 minutes.
  3. Add in cilantro, parsley and olive oil. Mix until well-combined. Refrigerate until ready to use.
  4. Pull out of the refrigerator 15-20 minutes before serving to let the olive oil soften.
  5. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 414

% 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.