9. Carne Asada Burritos
Our version of the carne asada burrito, modestly scaled-down compared to restaurant burritos, concentrates on the most important parts of the burrito: guac, black beans, and, above all, juicy chunks of marinated skirt steak.
The modern burrito is a tortilla swollen to the size of Chuck Norris’s bicep, stuffed to the point of bursting with meat, cheese, and condiments. It’s delicious stuff, but capable of packing up to 1,500 calories a pop. Our version of the carne asada burrito, modestly scaled down, concentrates on the most important parts of the burrito: guac, black beans, and, above all, juicy chunks of marinated skirt steak.
NUTRITION: 420 calories, 20 g fat (6 g saturated), 660 mg sodium
SERVES 4
YOU’LL NEED
1⁄2 cup orange juice
2 Tbsp canola or vegetable oil
1 Tbsp chipotle pepper purée
1 tsp cumin
4 cloves garlic
1 lb skirt or flank steak
Salt and black pepper to taste
4 large whole-wheat tortillas
1⁄2 cup shredded Jack cheese
4 Tbsp guacamole (make your own, or use a high-quality packaged guacamole like Wholly Guacamole)
1 cup pico de gallo (make your own, or buy pre-made)
1 can (15 oz) black or pinto beans, drained
HOW TO MAKE IT
- Combine the juice, oil, chipotle purée, cumin, and garlic in a blender and puree.
- Place the steak in a sealable plastic bag and cover with the marinade.
- Marinate in the refrigerator for at least 1 hour or up to 8 hours.
- Preheat a grill over high heat.
- Remove the steak from the marinade, pat dry with paper towels, and season all over with salt and black pepper.
- Grill, turning occasionally, for 8 minutes, until the surface is nicely browned and the meat is firm but still yielding to the touch.
- Remove and rest for at least 5 minutes before chopping into bite-size pieces.
- Heat a cast-iron skillet or non-stick pan over low heat. Place a tortilla in the center and warm on one side for 30 seconds.
- Flip and cover with 2 tablespoons of the cheese.
- Continue heating until gently toasted.
- Remove to a plate and top with 1 tablespoon guacamole, 1⁄4 cup pico de gallo, and one-quarter of the beans and steak.
- Fold opposite sides over toward the center, then roll the tortilla to create a tight, sealed burrito.
- Repeat with the remaining tortillas.
10. Asian-Inspired Chicken Meatballs
These chicken meatballs are inspired by street-corner grills in Vietnam and Thailand, where ginger, garlic, and chiles reign supreme. With those bold flavors, plus the char of a hot charcoal grill, you won’t need a fat-heavy mix of meat, or even a pile of spaghetti, to make an outstanding lunch with this chicken meatballs recipe. Serve them with steamed rice, cucumbers, maybe a bit of sauce, and big lettuce leaves for wrapping.
Meatballs are hardly the sole provenance of Italian grandmothers and their oversize vats of tomato “gravy.” Most of the world has its own spin on the combination of ground meat and seasonings, and you’d be wise to embrace a few in your kitchen. These chicken meatballs are inspired by street-corner grills in Vietnam and Thailand, where ginger, garlic, and chiles reign supreme. With those bold flavors, plus the char of a hot charcoal grill, you won’t need a fat-heavy mix of meat, or even a pile of spaghetti, to make an outstanding dinner with this chicken meatballs recipe. Serve them with steamed rice, cucumbers, maybe a bit of sauce, and big lettuce leaves for wrapping and let everyone make their own Asian-style burrito.
NUTRITION: 230 calories, 12 g fat (3.5 g saturated), 670 mg sodium
SERVES 4
YOU’LL NEED
1 lb ground chicken or pork
1 small red onion, minced
2 cloves garlic, minced
1 Tbsp minced fresh ginger
1 Tbsp minced lemongrass (optional)
1 jalapeño pepper, minced
2 tsp sugar
1 tsp salt
4–8 wooden skewers, soaked in water for 20 minutes
Boston lettuce, steamed rice, pickled cucumber salad, ginger scallion sauce, and/or sriracha for serving
HOW TO MAKE IT
- Preheat a clean, lightly oiled grill or grill pan.
- In a large mixing bowl, combine the ground meat with the onion, garlic, ginger, lemongrass if desired, jalapeño, sugar, and salt, stirring gently to evenly distribute all the ingredients.
- Roll the mixture into golf ball–size orbs, then carefully thread 3 or 4 onto each skewer.
- When your grill is hot, add the meatball skewers and grill for 4 to 5 minutes per side, until a light char has developed on the outside and the meatballs are cooked through. When done, they should feel firm, but springy to the touch.
- Use the lettuce and rice to make little Asian-style wraps with the meatballs, topping with cucumbers and your choice of sauces.