Juliette Carr responds: Definitely wash and chop the burdock--don't peel it. You can grate it if you want but it will take...
Alpaca “Steak Frites”
- Ready in: 30 minutes prep; 20 minutes in oven; 6 minutes on stove
- Serves: 6
- Complexity: medium
From the Cas-Cad-Nac Farm Cookbook. Our family’s favorite recipe to come out of this project is Chef Matecat’s version of steak frites, which uses our alpaca striploin medallions. Lately, we’ve served them with the addition of a garlicky chimichurri sauce on the side.
- ALPACA STEAKS
- 2 pounds alpaca striploin medallions
- 4 cloves garlic, thinly sliced
- 1 tablespoon chopped fresh thyme
- 1 teaspoon ground black pepper
- 2 tablespoon olive oil
- kosher salt
- HAND-CUT OVEN FRIES
- 6 medium Yukon Gold potatoes, washed
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 12 cloves garlic, crushed
- 1 tablespoon paprika (optional)
- baking parchment paper
- 6 cloves garlic
- 1 cup parsley
- 1 cup cilantro
- 1/2 cup white onion
- 3 tablespoons white wine vinegar
- 1/2 teaspoon oregano
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon salt
- 1 cup olive oil
Marinate the alpaca medallions in a shallow bowl with the garlic, thyme, black pepper, and olive oil for at least a few hours (overnight is better). After the steaks have been marinated and you are ready to prepare the meal, preheat the oven to 425 °F.
Cut the potatoes with skin on, end to end, into 8–12 wedges each, depending on the size of the potatoes. Do not cut them too large or they won’t fully cook. Toss the cut potatoes in a large bowl with the olive oil, salt, pepper, garlic, and paprika (if using), coating them evenly. Feel free to add any other herbs or spices to really make this dish your own. Lay the potatoes on a baking sheet lined with parchment and bake for approximately 20 minutes until they are fully cooked.
While the potatoes bake, prepare the medallions. Remove them from the marinade and roughly scrape off any herbs or garlic stuck to the meat. Season the medallions generously with kosher salt. In a skillet on medium-high heat, add a small drizzle of cooking oil and sauté the medallions for 3 minutes or so on each side for medium-rare. Remove them from the pan and set them on a rack or plate to rest for roughly 4 minutes. Place a portion of fries and 2 medallions on each plate and serve.
For the chimichuri sauce combine ingredients in a food processor or blender until smooth and...voila!