Recipes
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.
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
- 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.
- In a bowl, mix parsley, cilantro, minced garlic, olive oil, red wine vinegar, and red pepper flakes to make chimichurri.
- Top grilled steaks with chimichurri and serve.