I’ve got Argentina on the mind this week. My daughter Katie began a four-month stay in Buenos Aires for a university program focused on Spanish and international business. My hope is she’ll return fluent in the language and learn lots about a culture famous for tango and fabulous steaks.
Their tender, deeply flavored, grass-fed beef (typically charred on an open fire called a parilla) is considered among the best in the world. During a visit to Buenos Aires a couple of years ago, I really liked that steaks were sliced to share on a platter and served with lots of savory condiments, such as pickled onions and chimichurri sauces made with olive oil, vinegar, finely chopped parsley, onion, garlic and herbs.
The feel and flavors of Argentina, as well as other Latin cuisines, are a specialty at Pura Vida Tapas & Bar in the Poncey-Highland neighborhood of Atlanta. Puerto Rican-born chef Hector Santiago’s menu celebrates the cuisines of South America and Central America.
He grills hangar steak parilla-style on a charcoal grill and serves it with an Argentine-inspired, house-made chimichurri sauce.
Leaner cuts are in
While heavily marbled steaks have been prized in the past, there’s a move at restaurants to serve leaner cuts of beef, such as tenderloin and sirloin, and to prepare them with health-conscious steak lovers in mind. Executive chef Ian Winslade of Murphy’s Restaurant has added a grilled strip steak to the menu, served with a tangy sesame mustard sauce and sliced portobello mushrooms. Owner Tom Murphy notes that because many customers eat at the Virginia-Highland restaurant several times a week, for lunch and dinner, there’s an emphasis on taste and health.
Strip steaks are among the 29 cuts of beef considered lean, which by the official U.S. Department of Agriculture definition is fewer than 10 grams of total fat and fewer than 95 milligrams of cholesterol per 3 1/2-ounce serving. Another nutrition note is lean beef provides needed nutrients such as iron, zinc, vitamins B-12 and B-6, riboflavin and protein. Even the Capital Grille in Buckhead, known for big steaks, big martinis and big red wines, is lightening up for summer.
Lunch guests can mix and match three choices from nine small plate offerings, including mini-beef tenderloin sandwiches.
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CAREFUL WITH SIDES, CONDIMENTS
Saddle up
-- Sliced tomatoes: add a sprinkle of salt
-- Coleslaw: Order it lightly tossed with slaw dressing.
-- Baked potato: half
-- Steamed vegetables: a squeeze of fresh lemon
-- Sautéed spinach and mushrooms: light on the butter or oil
-- Steak sauce: no fat
-- Chimichurri sauce: olive- oil based
Steer clear
-- Mashed potatoes: Some recipes are so high in fat.
-- Potato au gratin: Food followed by “au gratin” is loaded with cheese.
-- Creamed spinach: Cream and butter are often used.
-- Onion rings: Fat fried; share an order per table.
-- Bearnaise/hollandaise: cream and butter based
Carolyn O’Neil is o-author “The Dish on Eating Healthy and Being Fabulous!” and her blog is www.dishondieting .blogspot.com.
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