For Marinade

• 2 pounds pronghorn steaks
• 2 oranges, juiced
• 1 lemon, juiced
• 2 limes, juiced
• 1/2 cup coconut aminos (If you can’t find this, you could also use soy sauce. It just won’t add the slight sweetness coconut aminos will)
• 4 cloves garlic, grated
• 3 tablespoons chipotle sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 tablespoon sweet paprika
• 1 tablespoon black pepper
• 1 cup chopped cilantro
• 1/2 olive oil

Toppings for carne asada

• Tortillas, corn or flour
• Shredded cabbage
• Salsa
• Sour Cream
• Guacamole
• Grilled Onions
• Grilled Bell Peppers
• Queso Fresco
• Chopped Fresh Cilantro
• Sliced Jalapenos

1. Start your meat marinating 24 hours before you plan on grilling.
2. For the marinade, add the orange juice, lemon juice, and lime juice to a medium size bowl. Add coconut aminos, grated garlic, chipotle sauce, chili powder, cumin, black pepper, paprika, and oregano to the bowl.
3. Chop and drop in the cilantro.
4. While whisking, slowly drizzle in the olive oil. Whisk until fully incorporated.
5. Set aside one cup of the marinade for serving with the meat.
6. In a large freezer bag, add the steaks and marinade. Massage gently and place in fridge for 24 hours.
7. When ready to grill, set the meat out about fifteen minutes before hand.
8. Preheat the grill to 550 degrees.
9. Place steaks directly on heat source. Sear meat for one minute per side. You are looking for grill marks and char.
10. Move the steaks to an area with less direct heat, such as the sides of the grill or an upper rack. Close the lid and allow to cook for seven to ten minutes, depending on the thickness of the meat and how well-done you desire the steaks.
11. Remove the meat from the grill and tent with aluminum foil. Allow to sit for five minutes.
12. Thinly slice steaks and serve with desired toppings on tortillas!