Ingredients with Measurements:
- 4 Llama steaks (6-8 oz each)
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh oregano, chopped
- 1/4 cup red wine vinegar
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
Special equipment needed:
- Grill or grill pan
- Food processor or blender
Step-by-step instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a food processor or blender, combine parsley, oregano, red wine vinegar, olive oil, garlic, salt, black pepper, and red pepper flakes. Pulse until well combined but still slightly chunky.
3. Season llama steaks with salt and pepper on both sides.
4. Grill steaks for 3-4 minutes per side for medium-rare, or until desired doneness is reached.
5. Remove steaks from grill and let rest for 5 minutes.
6. Serve steaks with chimichurri sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
5. Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 380
Fat: 22g
Protein: 38g
Carbohydrates: 4g
Fiber: 2g
Sugar: 1g
Sodium: 370mg
Substitutions for ingredients:
- Llama steaks can be substituted with beef steaks.
- Red wine vinegar can be substituted with white wine vinegar or apple cider vinegar.
- Fresh parsley and oregano can be substituted with dried herbs.
Variations:
- Add 1/4 cup chopped cilantro to the chimichurri sauce for a different flavor.
- Substitute the llama steaks with chicken breasts or pork chops.
Tips and tricks:
- Let the steaks rest for 5 minutes after grilling to allow the juices to redistribute.
- Make the chimichurri sauce ahead of time and store in the refrigerator for up to 3 days.
Storage instructions:
Store leftover llama steak and chimichurri sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in the microwave or oven until heated through. Reheat the chimichurri sauce in a small saucepan over low heat, stirring occasionally.
Presentation ideas:
Serve the llama steak on a bed of mixed greens with a side of roasted vegetables.
Garnishes:
Garnish with additional chopped herbs or a sprinkle of red pepper flakes.
Pairings:
Pair with a glass of red wine, such as Malbec or Cabernet Sauvignon.
Suggested side dishes:
Roasted vegetables, grilled asparagus, or mashed potatoes.
Troubleshooting advice:
If the chimichurri sauce is too thick, add more olive oil or red wine vinegar to thin it out.
Food safety advice:
Make sure to cook the llama steak to a minimum internal temperature of 145°F to ensure food safety.
Food history:
Chimichurri sauce is a traditional Argentine condiment made with fresh herbs, garlic, and vinegar. It is typically served with grilled meats.
Flavor profiles:
The llama steak has a slightly gamey flavor, while the chimichurri sauce is tangy and herbaceous.
Serving suggestions:
Serve the llama steak with a side of chimichurri sauce and a wedge of lemon for squeezing over the top.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Argentinian