By Liliana Moyano for Shine Latina
Churrasco a lo healthy/Lili'sLatin KitchenGrowing up in a Latin country, it was very common to eat rice, beans and some sort of protein for lunch five days a week. Sometimes, un batido (a shake) and dessert were also part of our weekly menu. It sure tasted great, but was it always the healthiest option? Once I turned 15, I realized that I needed to change my eating habits if I wanted to maintain an optimal weight and a healthy lifestyle. Today, I try to always incorporate at least one vegetable serving in my meals. I also tend to avoid carbs, especially when I eat a heavy lunch and want to work out at night without feeling bloated and heavy.
Last week, I paired a good piece of churrasco (skirt steak) with mushrooms and asparagus, and an apricot and goat cheese salad. Since I can't grill in my apartment, I marinated the steak in beer to tenderize it and make it easier to cook on the stove. After I ate my delicious churrasco and salad, I didn't feel like a needed coffee to stay awake, and I still had energy to play with my little nieces in the park. I realized that as long as every recipe tastes delicious, you can happily omit carbs like rice or potatoes and still feel satisfied. That is exactly what this meal will do for you.
Serve my delicious Avocado Gazpacho as appetizer
Churrasco with mushrooms and asparagus
1 1/2 pounds skirt steak cut into 2 equal pieces
1/3 cup lager beer
1 teaspoon all-purpose seasoning
2 garlic cloves, minced
¼ teaspoon salt
10 white mushrooms, sliced
12 spears fresh asparagus, trimmed
2 tablespoons vegetable oil
Churrasco a lo healthy/Lili'sLatin KitchenIn a bowl, marinate the steak with beer, all-purpose seasoning, minced garlic and salt for 30 minutes to 1 hour.
Pre-heat the oven at 250 degrees.
When the steak is finished marinading, pour the oil in a skillet set at medium-high heat. Place the steak in the warm skillet, and let it cook for 5 minutes on one side without turning or adding any of the marinade juices. After 5 minutes, turn the steak and add the mushrooms, asparagus and marinade juices. Let it cook for another 5 minutes for a medium cooked steak. Remove the churrasco from the skillet, and place it in the oven to keep warm. Leave the mushrooms and asparagus cooking in the skillet for another 4 minutes. Serve the steak, and top it with the mushrooms and asparagus mix.
Apricot and goat cheese salad
10 oz. spring mix salad (leaf lettuce, spinach and arugula)
3 fresh apricots, sliced
½ cup crumbled goat cheese
¼ toasted pecan halves
¼ cup balsamic reduction
3 tablespoons olive oil
Apricot and goat cheese salad/Lili'sLatin KitchenDirections
In a bowl, toss the spring mix with the sliced apricots, goat cheese and toasted pecans. In a separate cup, mix the balsamic reduction with the olive oil and pour it over the salad. Serve and enjoy with the churrasco.