If you’ve ever looked at a hunk of pronghorn and thought, “Cool… now what?”, you are not alone. Kokanee Quinn went full internet truffle pig, digging through the deepest corners of the web in search of the ultimate way to turn antelope into something that makes your neighbors casually “swing by” around dinner time. Mission accomplished. She struck gold over at huntingandcooking.com, where she found this absolute banger of a recipe: Carne Asada Pronghorn. It’s smoky, citrusy, wildly shareable, and scientifically proven to make you start inviting people over the second your grill fires up. Here’s the magic:

Carne Asada Pronghorn

Yield: 4–6 servings
Total Time: 24 hours & 22 minutes (worth it, trust the process)

Ingredients – Marinade

• 2 lbs pronghorn steaks (backstrap or flank)
• Juice of 2 oranges
• Juice of 1 lemon
• Juice of 2 limes
• 1/2 cup coconut aminos (or soy sauce if you must, but coconut aminos = sweet victory)
• 4 cloves garlic, grated
• 3 tbsp chipotle sauce
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tsp oregano
• 1 tbsp sweet paprika
• 1 tbsp black pepper
• 1 cup chopped cilantro
• 1/2 cup olive oil

Toppings (aka the fun part)

Tortillas (corn or flour), shredded cabbage, salsa, sour cream, guacamole, grilled onions & bell peppers, queso fresco, extra cilantro, sliced jalapeños—go wild.

Instructions

1. Marinate like you mean it.
   24 hours before grilling, whisk together all marinade ingredients except the olive oil. Slowly drizzle the oil in while whisking like you’re auditioning for a cooking show.
2. Save a cup of marinade for drizzling later (future you will be thankful).
3. Bag it.
   Toss steaks and marinade into a freezer bag. Massage like it owes you money. Refrigerate 24 hours.
4. Heat things up.
   Pull meat out 15–20 minutes before grilling. Preheat your grill to a screaming-hot 550°F.
5. Sear hard.
   One minute per side directly over the flame—char is your friend.
6. Finish gently.
   Move steaks to indirect heat or an upper rack. Close lid. Cook 7–10 minutes depending on thickness until medium-ish.
7. Let it chill.
   Tent with foil for 5 minutes. Don’t rush or the juices will run for the hills.
8. Slice against the grain into 1/4-inch strips. Assemble tacos like you’re building your legacy.
9. Drizzle that reserved marinade. Boom. You’re a legend.

Happy grilling!

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