Antelope Carne Asada

Carne Asada

We recently moved and were reunited with our entire meat supply! (It had been staying in one of our freezers at Roy’s parent’s house, and Roy would periodically restock our own Bozeman freezer.) So I was digging through the freezer and realized a few things. 1) I have been putting off cooking the ducks Roy got months ago (and now that it is summer, heavy-flavored ducks do not seem appetizing so I will continue to put them off for a couple more months). 2) We still have a few elk roasts!! 3) We still have a lot of meat in general. Since hunting season is only a couple of months away (and Roy just found out he drew some special tags meaning more chances for more meat), I should probably start cooking (with meat) even more!

With this new-found meat supply (at least to me…), I figured it was time to mix up our usual burger nights with some carne asada. Any red meat would do – elk, bison, beef – but I found so many packages of antelope steaks, that I went with antelope.

This meal was pretty easy. I sliced the meat and threw it into a ziplock bag with the marinade for 5 hours (it should marinate for at least 4 hours and up to 24 hours). Right before I was ready to grill the meat, I thawed out 1 1/2 cups of black beans and sautéd them with 1/2 a yellow onion (chopped) and 2 cloves of garlic (minced), plus some spices – smoked paprika, salt, chili powder, and cumin.

The meat didn’t take long to grill. By the time I had finished placing the last piece of meat on the grill, the first one was ready to be flipped! This sounds like a painstaking process, but it really wasn’t bad. I like the result of this better than grilling over a sheet, Hu-Hot style. Another option would be to marinate and grill the steaks whole and then slice them. We are still learning about butchering, so our steaks are not cut the right way to do that. Hopefully later this year! :)

Carne Asada

After the meat is finished, toss the corn tortillas on the grill for a minute or so on each side (or until slightly grilled, but not crispy). Assemble tortillas on your plate and top with bean mixture, meat, avocados, salsa, cilantro, sour cream, tomatoes, grilled corn (we ate our corn separate, but I bet it would have been delicious on the tortilla!) or whatever else you want on them!

Carne Asada


Antelope Carne Asada
  • 1 pound steak, sliced into strips
  • 2 small cloves garlic, chopped
  • ⅛ cup red wine vinegar
  • ¼ cup olive oil
  • Juice of 1 lime + rinds
  • 1 tsp Ancho chili powder
  • 1 tsp chili powder blend
  • 1 tsp cumin
  • ¼ tsp white pepper
  • ¼ tsp black pepper
  • ½ tsp salt
  • 1 tsp Mexican oregano
  • 1 jalapeño, chopped coarsely
  • 2 Tbsp soy sauce
  • ¼ cup packed cilantro
  • Corn Tortillas
  • Additional toppings for tortillas such as black beans, salsa or pico de gallo, cilantro, avocados, tomatoes, sautéd or roasted peppers, etc.
  1. Marinate meat with all ingredients for at least 4 hours (up to 24 hours).
  2. Grill each side of meat until done to your liking.
  3. Grill each side of corn tortillas until char marks appear.
  4. Top tortillas with meat and any other of your available and desired toppings.



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