Never had llama steak? Clearly you should try sous-vide llama steak w/cilantro garlic sauce.
Llama is pretending to take off in the States and honestly, I think it should. To me, it tastes like a hybrid between beef and goat, which is a great mix. It’s savory, lean, and really healthy. It’s not a tricky meat to cook, just one that is super lean and cooks quickly. Needless to say, if you over cook it (or like your meat medium – well) it tastes like an old shoe. Which is the perfect excuse to pull out the sous-vide. Sous-vide llama steak w/cilantro garlic sauce is savory, tender, and so flavorful!
The first time we had llama was in Peru, in lomo soltado. It was juicy, a little gamey, and delicious. So it was just a matter of time until we crossed paths with llama meat again. There’s no huge secret to cooking llama, just plan on cooking it rare to medium rare, regardless of your cooking method. I like to take advantage of the goat-like taste and do a heavier spice rub on it and serve it up with a chimichurri-like sauce. It really helps to make it savory and flavorful. Even rare it doesn’t look like traditional steak, so don’t be too shocked if it’s more of an overall pink versus the reddish of beef. Also, as a side note, it’s a smaller critter, so don’t go expecting big honking one pound steaks. An average llama steak is 5-8 ounces, so more of a chop size, plan on extras for big eaters. Lastly, you don’t have to sous-vide it. You can pan fry it, grill it, stew it. There’s no right or wrong answer. But probably because the only thing I can think of right now is how amazingly loud Nash is in the kitchen. It sounds like there’s a small series of explosions occurring. Mind you, the man only went in their for a glass of water. WATER!!