{"id":188,"date":"2011-05-23T18:13:54","date_gmt":"2011-05-23T23:13:54","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=188"},"modified":"2016-09-07T09:21:49","modified_gmt":"2016-09-07T16:21:49","slug":"lemon-pepper-steak","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=188","title":{"rendered":"Lemon Pepper Steak"},"content":{"rendered":"<p><strong>Lemon and pepper are the first adornments that I consider when grilling up a shell steak.<\/strong><\/p>\n<p>INGREDIENTS:<br \/>\n2\/3 cup A.1. Steak Sauce<br \/>\n4 teaspoons grated lemon peel<br \/>\n1 &#8211; 1\/2 teaspoons peppercorns, coarsely crushed<br \/>\nTwo (12 &#8211; ounce) boneless beef shell steaks, 1 inch thick<\/p>\n<p>DIRECTIONS:<br \/>\nMix steak sauce, lemon peel and pepper. Place steaks and marinade in shallow dish or plastic bag. Cover and refrigerate for 1 hour turning occasionally.<\/p>\n<p>Remove steaks from marinade; discard marinade. Grill or broil steaks for 5 to 7 minutes on each side or until desired doneness. Serve immediately.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Lemon and pepper are the first adornments that I consider when grilling up a shell steak. INGREDIENTS: 2\/3 cup A.1. Steak Sauce 4 teaspoons grated lemon peel 1 &#8211; 1\/2 teaspoons peppercorns, coarsely crushed Two (12 &#8211; ounce) boneless beef shell steaks, 1 inch thick DIRECTIONS: Mix steak sauce, lemon peel and pepper. Place steaks &hellip; <a href=\"http:\/\/www.outdoorcookingworld.com\/?p=188\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Lemon Pepper Steak<\/span> <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"footnotes":"","_jetpack_memberships_contains_paid_content":false,"jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[5],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-32","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/188"}],"collection":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=188"}],"version-history":[{"count":2,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/188\/revisions"}],"predecessor-version":[{"id":513,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/188\/revisions\/513"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=188"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=188"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=188"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}