{"id":10412,"date":"2024-10-27T14:01:26","date_gmt":"2024-10-27T20:01:26","guid":{"rendered":"https:\/\/hill-kleerup.org\/blog\/margie\/?p=10412"},"modified":"2024-11-28T11:24:59","modified_gmt":"2024-11-28T18:24:59","slug":"green-chile-grilling-marinade","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/green-chile-grilling-marinade.html","title":{"rendered":"Green Chile Grilling Marinade"},"content":{"rendered":"<p><em>We usually just put various seasonings on steaks a couple of hours ahead of the barbecue, not marinades. But I wanted to do something special for Margie&#8217;s birthday, and here it is. As noted below, this also isn&#8217;t just for steak, but anything you would like to grill.<\/em><\/p>\n<h2>Ingredients<\/h2>\n<ul>\n<li>1 tbsp. lime juice (\u00bd\u00a0lime&#8217;s worth) <\/li>\n<li>half-dozen sprigs of cilantro (to taste)<\/li>\n<li>8 oz. green chiles (jar, jug, whatever)<\/li>\n<li>1 tsp. Kosher salt<\/li>\n<li>\u00bd tsp. crushed black pepper<\/li>\n<li>\u00bd cup olive oil<\/li>\n<li>5-7 cloves of garlic (the little lobes from a head of garlic), peeled and chopped.<br \/>\n&#8212;&#8212;<\/li>\n<li>2-3 steaks<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<ol>\n<li>Put the ingredients (except the steaks, of course) in a blender.<\/li>\n<li>Gently pulse the mixture until you get a creamy consistency. If needed to achieve that, add more olive oil.<br \/>\n&#8212;&#8212;<\/li>\n<li>Put the steaks in a ziplock bag. Pour in the marinade. Seal the bag and work the marinade around so that all the surfaces (including between the steaks) are in contact with the marinade.<\/li>\n<li>Allow to marinade at least 30 minutes; 2 hours is better; overnight works, too.<br \/>\n&#8212;&#8212;<\/li>\n<li>Grill the steaks. You can use marinade from the bag to brush onto the flip sides, or, if you have marinade you didn&#8217;t use, you can brush it onto the steaks when you take them off to rest.<\/li>\n<li>If you are the type, you can use chopped cilantro and lime wedges to garnish.<\/li>\n<\/ol>\n<p><strong>Serves<\/strong>: 2-3<\/p>\n<p><strong>Notes<\/strong>: You can use this on any sort of meat (or vegetable) that you want to grill.<\/p>\n<p><strong>Source<\/strong>: Adapted from a recipe by the <a href=\"https:\/\/ziahatchchileco.com\/blogs\/recipes\/hatch-green-chile-cilantro-lime-grilling-marinade\">Zia Hatch Chile Company<\/a>.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>We usually just put various seasonings on steaks a couple of hours ahead of the barbecue, not marinades. But I wanted to do something special for Margie&#8217;s birthday, and here it is. As noted below, this also isn&#8217;t just for steak, but anything you would like to grill. Ingredients 1 tbsp. lime juice (\u00bd\u00a0lime&#8217;s worth) &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/green-chile-grilling-marinade.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Green Chile Grilling Marinade&#8221;<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[130,110],"tags":[],"class_list":["post-10412","post","type-post","status-publish","format-standard","hentry","category-grilling-and-bbq","category-sauces"],"share_on_mastodon":{"url":"","error":"Validation failed: Text character limit of 500 exceeded"},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=10412"}],"version-history":[{"count":6,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10412\/revisions"}],"predecessor-version":[{"id":10487,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/10412\/revisions\/10487"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=10412"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=10412"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=10412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}