John Murcko of Canyons Resort and the Talisker Restaurant Collection in Park City, Utah
His passion: skiing John Murcko fell in love with skiing on a mountain in Michigan when he was 12 years old. “It’s such a great way to enjoy the outdoors in the winter,” he says. In fact, Murcko chose to live and work in Park City, Utah, because of his love of snow days. Although overseeing 26 restaurants, including the awardwinning Talisker on Main, keeps him from logging as many hours on the slopes as he’d like, Murcko tries to ski every other weekend. “If I’m having a hectic day, it’s such a stress-reliever to take a few runs downhill,” he says. After a full day of skiing, Murcko craves one thing: Mexican food. “I’ll often make this lime chipotle flank steak burrito when I get off the mountain,” he says. “The chipotle, which is dried and smoked jalapeño, gives the steak big flavor. The spice warms me up and the protein-rich steak is filling.
FLANK STEAK BURRITOS
PREP: 35 min. COOK: 40 min. SERVES 8
¾ cup lime juice
4 chipotle peppers in adobo sauce
¼ cup honey
¼ cup balsamic vinegar
¼ cup olive oil
3 tablespoons whole-grain
3 cloves garlic, chopped
1½ teaspoons cumin
¼ cup chopped cilantro
2 pounds flank steak
1 can organic black beans, heated
½ bunch kale, washed, destemmed
½ pound arugula
2 large cucumbers, peeled and deseeded,
cut lengthwise, then into
4 ounces cherry tomatoes, washed
and cut in half
8 whole-wheat flour tortillas
FOR HONEY LIME VINAIGRETTE:
Juice of 2 limes
1∕8 cup rice wine vinegar
1 tablespoon honey
1 tablespoon whole-grain mustard
1 cup canola oil
Salt and pepper, to taste
½ teaspoon cumin seed, toasted
1. Blend together first nine ingredients,
from lime juice to cilantro, then rub on
steak and refrigerate 1 hour.
2. To make Honey Lime Vinaigrette,
mix together juice of 2 limes, rice wine
vinegar, honey, mustard, canola oil, salt
and pepper and cumin seed. Set aside.
3. Grill steak to desired temperature, let
rest 10 minutes, then slice thin.
4. To assemble burritos, evenly divide
steak, black beans, kale, arugula,
cucumbers and tomatoes into 4 tortillas.
Top each with Honey Lime Vinaigrette,
to taste. Fold in ends and then roll into a
log-shape. If desired, toast lightly on grill.
Per serving: 580 calories, 28.5 g fat (4
g saturated fat), 50 mg cholesterol, 33
g protein, 50 g carbohydrates, 9 g fiber,
546 mg sodium