Grilled Pronghorn Antelope Steaks with Chimichurri

These tender pronghorn antelope steaks are grilled to perfection and topped with a vibrant chimichurri sauce made from fresh garden herbs. A quick and flavorful wild game dish.

Ingredients

  • 4 pronghorn antelope steaks
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • 1/2 cup fresh parsley, chopped (garden-grown)
  • 1/4 cup fresh cilantro, chopped (garden-grown)
  • 2 cloves garlic, minced (garden-grown)
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1/2 tsp red pepper flakes

Instructions

  1. Season antelope steaks with olive oil, garlic powder, salt, and pepper. Grill over medium-high heat for 3-4 minutes per side, or until desired doneness.
  2. In a bowl, mix parsley, cilantro, minced garlic, olive oil, red wine vinegar, and red pepper flakes to make chimichurri.
  3. Top grilled steaks with chimichurri and serve.
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