{"id":7154,"date":"2019-02-12T08:48:08","date_gmt":"2019-02-12T15:48:08","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=7154"},"modified":"2019-02-22T16:19:07","modified_gmt":"2019-02-22T23:19:07","slug":"lemon-tequila-marinade-for-beef","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/lemon-tequila-marinade-for-beef.html","title":{"rendered":"Lemon Tequila Marinade for Beef"},"content":{"rendered":"<p><em>This recipe is a must try! The lemon and tequila work beautifully together to season this steak. Serve with grill\u00a0vegetable kebabs\u00a0for a complete meal.<\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>4 (8-ounce) New York steaks (about 1-inch thick)<\/li>\n<li>1\/2 c tequila<\/li>\n<li>1 Tab black pepper<\/li>\n<li>juice of 1 lemon<\/li>\n<li>1 tsp lemon zest<\/li>\n<li>2 cloves\u00a0garlic\u00a0(minced)<\/li>\n<li>1 1\/2 tsp salt<\/li>\n<\/ul>\n<p><strong>Directions:\u00a0\u00a0<\/strong><\/p>\n<ol>\n<li>Combine tequila, black pepper, lemon juice, lemon zest, and minced garlic (read on &#8211; not the salt) in a non-metal bowl. (Or skip this and put it in the bag to start with.)<\/li>\n<li>Place the steaks in a resealable plastic bag.<\/li>\n<li>Pour marinade over steaks making sure all surfaces are well coated.<\/li>\n<li>Carefully release air out of bag and seal.<\/li>\n<li>Place steaks into a refrigerator for 4 to 12 hours.<\/li>\n<li>Preheat grill for medium-high heat.<\/li>\n<li>Remove steaks from bag and reserve marinade.<\/li>\n<li>Season steaks with salt and place onto grill.<\/li>\n<li>Cook the steaks 6 to 7 minutes per side or until they&#8217;ve reached the desired doneness.<\/li>\n<li>Place reserved marinade into a saucepan and bring to a boil.<\/li>\n<li>Add 1\/2 teaspoon salt to the mixture.<\/li>\n<li>Reduce heat and simmer for 4 to 5 minutes, stirring occasionally. It can easily be done if your grill unit has a side burner. If not, cook sauce while steaks are resting.<\/li>\n<li>Once the steaks are cooked, remove from heat and let meat rest for 7 to 10 minutes.<\/li>\n<li>Top with cooked sauce and serve. If you&#8217;d prefer no sauce, then, by all means, serve as is.<\/li>\n<\/ol>\n<p><strong>Serves:\u00a0\u00a0<\/strong>Enough for\u00a04 (8-ounce) New York steaks (about 1-inch thick)<\/p>\n<p><strong>Source:\u00a0\u00a0<\/strong>The Spruce Eats<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is a must try! The lemon and tequila work beautifully together to season this steak. Serve with grill\u00a0vegetable kebabs\u00a0for a complete meal. Ingredients: 4 (8-ounce) New York steaks (about 1-inch thick) 1\/2 c tequila 1 Tab black pepper juice of 1 lemon 1 tsp lemon zest 2 cloves\u00a0garlic\u00a0(minced) 1 1\/2 tsp salt Directions:\u00a0\u00a0 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/lemon-tequila-marinade-for-beef.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Lemon Tequila Marinade for Beef&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"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":[30],"tags":[44],"class_list":["post-7154","post","type-post","status-publish","format-standard","hentry","category-entree-beef","tag-koa"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7154","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\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=7154"}],"version-history":[{"count":4,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7154\/revisions"}],"predecessor-version":[{"id":7286,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/7154\/revisions\/7286"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=7154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=7154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=7154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}