Take Charge of Your Health by Trying this Healthy Recipe by Metropolitan Methodist Hospital Chef


Last Saturday, August 11 was an exciting day for Methodist Healthcare and our San Antonio community!  Hannah Curlee, season 11 finalist of NBC’s “The Biggest Loser” was a featured speaker during   “Take Charge of Your Health,” a free event focusing on the importance of living a healthy lifestyle, losing weight and taking control of your life! Emceed by WOAI-TV anchor Randy Beamer, the event began with a presentation from Dr. Tinuade Olusegun, better known as Dr. O, discussing lifestyle habits, environmental factors and other factors that affect weight gain and what we can do to combat these elements.

Hannah Curlee followed with a very comical, motivational story of her struggles with weight loss both on and off the hit reality television show.  After the presentations, guests participated in several break out activities including Zumba, Body Mass Index and blood pressure screenings, a YMCA resource booth and a healthy cooking demonstration lead by Chef Mark, chef at Metropolitan Methodist Hospital, a campus of Methodist Hospital and Donna Kahn, Director of Food and Nutrition at the hospital.

The recipe used for the healthy cooking demonstration was so delicious, we wanted to share it with you.  To learn how to prepare Grilled Skirt Steak and Roasted Tomatillo Sauce at home, see our recipe, below.

Grilled Skirt Steak and Roasted Tomatillo Sauce

Mild, fruity guajillo chiles are dried mirasol chiles. Look for them at Latin markets, or substitute ancho chiles. Serve the steak with halved multi­colored cherry tomatoes, which add very few calories.

  • Yield: Serves   4
  • Hands-on:  33 Minutes
  • Total:   1 Hour, 53 Minutes


  • 1 cup boiling water
  • 1 dried guajillo chile, stemmed
  • 3 tablespoons chopped fresh oregano, divided
  • 2 tablespoons fresh lime juice, divided
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons ground cumin, divided
  • 8 garlic cloves, divided
  • 1 (1-pound) skirt steak, trimmed
  • 1/2 cup sliced onion
  • 8 ounces tomatillos, husks removed
  • Cooking spray
  • 1 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • Dash of sugar
  • 2 tablespoons chopped fresh cilantro 


1. Combine 1 cup boiling water and chile in a small bowl; let stand 10 minutes or until hydrated. Drain; finely chop chile. Combine chile, 1 tablespoon oregano, 1 tablespoon juice, oil, and 1 teaspoon cumin in a zip-top plastic bag. Mince 4 garlic cloves; add to bag. Add steak to bag; seal. Shake to coat; refrigerate 1 hour.

2. Preheat oven to 450°.

3. Crush remaining 4 garlic cloves. Arrange crushed garlic, onion, and tomatillos in a single layer on a baking sheet coated with cooking spray; lightly coat vegetables with cooking spray. Bake at 450° for 20 minutes or until charred. Combine tomatillo mixture, remaining 2 tablespoons oregano, remaining 1 tablespoon juice, remaining 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and sugar in a blender; process until smooth, scraping sides.

4. Preheat the grill to high heat.

5. Remove steak from bag; sprinkle both sides of steak evenly with remaining 1/2 teaspoon salt and remaining 1/2 teaspoon pepper. Place steak on grill rack coated with cooking spray. Grill 2 minutes on each side or until a thermometer inserted into the thickest portion of steak registers 135° or until desired degree of doneness. Let steak stand 10 minutes. Cut steak diagonally across grain into thin slices. Place 3 ounces steak on each of 4 plates. Top each serving with about 3 tablespoons sauce; sprinkle each serving with 1 1/2 teaspoons cilantro.

Nutritional Information

Amount per serving

  • Calories: 227
  • Fat: 11.4g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 6.3g
  • Polyunsaturated fat: 1g
  • Protein: 19.9g
  • Carbohydrate: 11g
  • Fiber: 1.8g
  • Cholesterol: 48mg
  • Iron: 3.5mg
  • Sodium: 543mg
  • Calcium: 58mg

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