Serving Suggestions:Serve this Hickory-Smoked Brisket on a sandwich or enjoy it on its own with a dipping sauce of your choice and a side of tangy coleslaw for a delightful feast.Wine Advice:Pair this savory smoked brisket with a bold and robust red wine such as Cabernet Sauvignon or Malbec. The smokiness of the brisket will harmonize with the deep flavors of these wines, creating a truly satisfying culinary experience. Enjoy the rich and hearty flavors!
Wine Advice:Pair this delectable London Broil with a medium to full-bodied red wine such as Cabernet Sauvignon or Merlot. The richness of the meat and the earthiness of the mushrooms will complement the bold flavors of these wines. Enjoy a cozy and flavorful winter meal!
In a bowl, combine canola or vegetable oil, finely sliced green onions, sugar, salt, Worcestershire sauce, mustard, and pepper.
Pour the marinade over the roast, ensuring even coverage.
Cover and marinate overnight in the refrigerator, turning the roast several times.
Bring the marinade to a boil in a saucepan and simmer for several minutes.
Grill the roast over medium heat for 15 to 20 minutes.
Turn and cook for another 15 to 20 minutes, or longer if desired.
Remove from the grill and carve the roast across the grain into slices.
Spoon the marinade over the top.
Notes & Wine Advice
Wine Advice:Pair this delightful Grilled Chuck Roast with a medium to full-bodied red wine such as Merlot or Cabernet Sauvignon. The robust flavors of the roast will complement the rich and velvety notes of these wines. Enjoy a satisfying and hearty meal!
Citrus carne asada combines juicy grilled flank steak, fresh citrus juices, garlic, tequila, and smoky barbecue flavor into a vibrant Mexican-inspired grilling recipe packed with bold flavor. The citrus marinade tenderizes the steak while adding bright acidity and freshness that balance the rich grilled beef beautifully.
This carne asada recipe remains popular because the marinade transforms simple flank steak into tender flavorful barbecue meat perfect for tacos and outdoor gatherings. Lime juice, lemon juice, orange juice, tequila, garlic, and spices combine into a fresh marinade that creates deep flavor without overpowering the beef.
Why citrus carne asada becomes tender and flavorful
The popularity of citrus carne asada continues to grow because citrus marinades naturally help tenderize beef while infusing the meat with bright fresh flavor. Allowing the steak to marinate for several hours also helps the garlic, tequila, and citrus fully penetrate the meat.
Another reason this barbecue steak recipe works so well is the balance between smoky grilled beef and refreshing citrus acidity. Orange juice adds slight sweetness while lime and lemon juice create vibrant freshness.
Tequila and citrus create bold Mexican barbecue flavor
The tequila and citrus juices give this citrus carne asada its signature flavor. Garlic, onion, Tabasco sauce, and black pepper also create savory warmth and subtle spice throughout the marinade.
If you enjoy Mexican-inspired barbecue recipes, you may also like our Ultimate Grilled Steak Tacos, another flavorful grilled beef recipe packed with smoky barbecue flavor.
Texture plays an important role in this recipe. The flank steak develops lightly charred edges on the grill while remaining juicy and tender inside. Slicing the steak thinly against the grain also helps create a more tender bite.
Warming the tortillas directly on the grill adds smoky flavor and soft texture that pair perfectly with the grilled beef, salsa, and guacamole. The fresh toppings also balance the richness of the meat beautifully.
Perfect carne asada recipe for tacos and outdoor grilling
This citrus carne asada recipe works perfectly for summer cookouts, taco nights, outdoor dinners, and casual gatherings because the steak grills quickly while delivering bold barbecue flavor.
The carne asada pairs wonderfully with salsa, guacamole, grilled vegetables, rice, beans, fresh salads, or roasted corn. Extra lime wedges also add additional freshness right before serving.
Proper food handling remains important whenever preparing raw beef and marinades. Beef should always stay refrigerated during marinating and should be cooked safely before serving. For additional meat preparation and grilling safety guidance, visit the FDA.
Ultimately, citrus carne asada delivers smoky grilled beef, bright citrus flavor, tender steak texture, and vibrant Mexican barbecue character in a delicious recipe perfect for tacos and outdoor grilling.
In a bowl, stir together lemon pepper, ground thyme, paprika, garlic powder, sugar, salt, ground coriander, ground cumin, and cayenne pepper until an even consistency is reached.
Form the ground beef into 6 to 8 patties.
Sprinkle the seasoning mixture generously over the burgers, ensuring even coverage, and let them stand for 1 hour in the refrigerator.
Grill the patties to your desired doneness.
Notes & Wine Advice
Wine Advice:Pair these zesty lemon pepper burgers with a crisp and refreshing white wine, such as a Pinot Grigio or a light-bodied Chardonnay. The citrusy notes from the lemon pepper will complement the bright acidity of the wine, enhancing the overall dining experience. Enjoy the burst of flavors!
Preheat the smoker to maintain a temperature between 75°F to 95°F.
Slice the meat across the grain into ¼-inch thick strips, approximately 3 inches wide and 4 to 6 inches long.
In a large mixing bowl, combine pickling salt, brown sugar, black pepper, garlic powder, and grated lemon peel until well blended.
Roll each meat strip in the dry mixture, ensuring even coating.
Place the coated meat strips in the smoker and allow them to dry for approximately 10 to 12 hours.
Notes & Wine Advice
Wine Advice:Pair this savory beef jerky with a light red wine such as Pinot Noir or a dry white wine like Sauvignon Blanc. The subtle smokiness and lemon-pepper seasoning will complement the wine’s crisp acidity. Enjoy the delightful combination of flavors!
Cook, stirring constantly with a wooden spoon, for 3 minutes.
Add flour to the pan and cook, stirring, for 1 minute.
Remove from heat.
Gradually blend in the vegetable stock, then the milk, sweetcorn.
Return to the heat, bring to a boil, reduce the heat, and simmer the soup gently for 10 minutes, stirring occasionally.
Season the soup with salt and pepper.
Ladle the soup into warm bowls and garnish each serving with a swirl of low-fat single cream.
Notes & Wine Advice
Wine Advice:Pair this creamy mushroom and sweetcorn chowder with a light and fruity Pinot Grigio. The crisp acidity and subtle fruit flavors will complement the earthy notes of the mushrooms and the sweetness of the corn.
Add grated low-fat Cheddar cheese and skimmed milk to the pan.
Heat gently until the cheese melts.
Ladle the soup into bowls and serve hot.
Notes & Wine Advice
Wine Advice:Pair this creamy vegetable cheddar soup with a crisp and light Sauvignon Blanc. The bright acidity and citrus notes will complement the richness of the soup, creating a delightful balance.
4cupswarmcooked short-grain white rice (see recipe on page 34)
6fillings of your choicelong, narrow strips of tofu, daikon radish, red, yellow, or green bell pepper, cucumber, cooked carrot or mushrooms, avocado, egg pancake – see recipe on page 32, stir-fried finely chopped spinach
7sheets nori0.6 oz. package
Rice or cider vinegar
Vinegar soy sauce or mustard sauce
Instructions
While the rice is cooking, cut the fillings into long, narrow strips, creating two different combinations.
Place a sheet of nori on a cutting board with the long side facing you.
Spread 1/2 cup of warm rice on the bottom one-third of the nori sheet.
Sprinkle the rice with a little vinegar.
Place three fillings on the rice, forming three narrow rows across the width of the rice.
Gently press the filling into the rice.
Starting at the edge near you, roll the nori away from you, enclosing the fillings and forming a tube.
Make the nori roll tight and secure.
If the end of the sheet does not stick tightly, dampen the edge with a little water and seal well.
Repeat until all nori sheets have been filled and rolled.
At this point, rolls can be chilled for later use.
With a sharp knife, cut the nori roll into 1-inch pieces.
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