{"id":9,"date":"2010-11-28T13:20:59","date_gmt":"2010-11-28T18:20:59","guid":{"rendered":"http:\/\/www.outdoorcookingworld.com\/OutdoorCookingBLOG\/?p=9"},"modified":"2016-09-06T10:02:30","modified_gmt":"2016-09-06T17:02:30","slug":"from-the-classic-recipe-box","status":"publish","type":"post","link":"http:\/\/www.outdoorcookingworld.com\/?p=9","title":{"rendered":"From the Classic Recipe Box"},"content":{"rendered":"<p><span style=\"font-family: Times New Roman,Times,serif; font-size: x-small;\"><strong><span style=\"font-size: small;\">Onion Juice based Marinade<br \/>\nmakes any Steak Tender and Sweet!<\/span><\/strong><\/span><\/p>\n<p><span style=\"font-size: small;\">This recipe comes to us from a buddy in Japan. It is so crazy and so simple that you will not believe how good and tender any steak can be.<\/span><\/p>\n<p><span style=\"font-size: small;\">In Six easy steps you will have the tenderest steak you have ever cut into \u2014 if you even have to cut into it. You will probably be able to eat it with just a FORK!<\/span><\/p>\n<ul>\n<li><span style=\"font-size: small;\">1-Steak.<\/span><\/li>\n<li><span style=\"font-size: small;\">1 Large Yellow Onion <\/span><\/li>\n<li><span style=\"font-size: small;\">1\/8 Teaspoons Ground Pepper <\/span><\/li>\n<li><span style=\"font-size: small;\">1\/4 Teaspoons Salt<\/span><\/li>\n<\/ul>\n<p><strong>Step 1<\/strong><br \/>\nSalt and pepper both sides of your steak. Press the salt and pepper hard into the surface of the meat.<br \/>\n<strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0007.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0007.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nAdd salt and pepper &#8211; press down into meat.<\/span><\/strong><\/p>\n<p><strong>Step 2<\/strong><br \/>\nQuarter a half of a sweet large yellow onion.<br \/>\n<strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0008.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0008.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nQuarter the onion.<\/span><\/strong><\/p>\n<p><strong>Step 3<\/strong><br \/>\nPuree to a pulpy sauce in a food processor or mini-chopper.<br \/>\n<strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0009.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0009.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nAdd onions to the mini-chopper.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0010.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0010.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nChop into pulp.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0011.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0011.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nPuree into fine chunks, pulpy but not completely into juice.<\/span><\/strong><\/p>\n<p><strong>Step 4<\/strong><br \/>\nToss the steak and onion juice and pulp in a plastic Zip-loc style bag.<\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0012.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0012.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nDrop the steak into a Zip-loc style bag.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0013.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0013.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nAdd the pureed onions to the steak.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0014.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0014.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nPress down and clear the bag of excess air.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0015.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0015.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nCoat both sides of the steak with the onion juice.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-size: small;\"><strong><span style=\"font-family: Times New Roman,Times,serif;\"><a href=\"..\/..\/photos\/OnionJuiceSteak\/Onion0016.jpg\" target=\"_blank\"><img loading=\"lazy\" decoding=\"async\" src=\"..\/..\/photos\/OnionJuiceSteak\/OnPagelShots\/Onion0016.jpg\" alt=\"Onion Juice Steak\" width=\"275\" height=\"200\" border=\"0\" \/><\/a><\/span><\/strong><\/span><span style=\"font-family: Arial,Helvetica,sans-serif;\"><br \/>\nStore the steak coated in the onion juice in the fridge.<\/span><\/strong><\/p>\n<p><strong>Step 5 <\/strong><br \/>\nMarinate for less than 1 hour and grill as usual.<\/p>\n<p><strong>Step 6 <\/strong><br \/>\nThrow away your steak knife and cut it with just a fork. ENJOY!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Onion Juice based Marinade makes any Steak Tender and Sweet! This recipe comes to us from a buddy in Japan. It is so crazy and so simple that you will not believe how good and tender any steak can be. In Six easy steps you will have the tenderest steak you have ever cut into &hellip; <a href=\"http:\/\/www.outdoorcookingworld.com\/?p=9\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">From the Classic Recipe Box<\/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":[5,3,4],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p7S9UK-9","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/9"}],"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=9"}],"version-history":[{"count":4,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/9\/revisions"}],"predecessor-version":[{"id":460,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=\/wp\/v2\/posts\/9\/revisions\/460"}],"wp:attachment":[{"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.outdoorcookingworld.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}