Fri, May 18, 2012

3 Best Marinades of the Summer!

Summer is all about the grill here at RedPlum. So we asked 4,000 readers to throw down and put their best-tasting rub or marinade recipe to the test. The only rule: we had to be able to prepare it in 10 minutes. The three best won $50 Omaha Steaks gift cards, plus worldwide fame as RedPlum's Best of the Basters!

The Dr. Pepper Flank Steak Marinade
Peggy Spenlau, Florence, Kentucky


  • Flank Steak – any size up to 3 lbs
  • 16 oz. Dr. Pepper
  • 4 cloves garlic
  • 2 cinnamon sticks
  • 2 tb grill blend (recipe below)


After mixing the ingredients together, place the flank steak in a sealable container (large plastic zipper bags work well) and add the marinade. Refrigerate overnight or at least 8 hours for best results. Grill on high heat to brown each side then turn the heat down to medium heat (or move the steak to an indirect heat) and grill for 7 minutes per side. Slice thinly (at an angle) across the grain of the steak to serve. Sprinkle the grill blend listed below if desired.

Grill Blend Ingredients:

  • 4 tb kosher salt
  • 3 tb chili powder
  • 2 tb garlic powder
  • 2 tb sugar
  • 2 tb ground cumin
  • 2 tb coarse black pepper
  • 1 tb ground thyme

Directions: Mix all ingredients together and put into a sealed container to remain fresh. Sprinkle on steaks as you would with any fine seasoning.


Tasty Dry Rub
Gordon Gregory, Shawnee, Kansas 

  • 1 Tbsp. Salt
  • 1 tsp. white pepper
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. ground red pepper
  • 1 tsp. paprika
  • 1 tsp. black pepper

Marinade For Zucchini and Yellow Squash
Susan O'Dell, Windsor, Connecticut


  • 2 tablespoons white wine vinegar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme leaves
  • Salt and freshly ground black pepper
  • 1/3 cup extra-virgin olive oil
  • 1 pound zucchini (about 3 large), trimmed and sliced diagonally about 1/4-inch thick
  • 1 pound yellow crookneck squash (about 3 large), trimmed and sliced diagonally about 1/4-inch thick

Whisk the vinegar, lemon juice, garlic and thyme in a large bowl to blend. Season with salt and pepper. Gradually whisk in the oil. Spoon 3 tablespoons of the marinade into a small bowl. Cover and set aside. Add the zucchini and yellow squash to the remaining marinade in the large bowl and toss to coat. Transfer the mixture to a 13 by 9 by 2-inch glass baking dish. Cover and marinate at room temperature at least 3 hours or cover and refrigerate up to 1 day. Prepare the barbecue for medium-high heat. Grill the vegetables until they are crisp-tender and brown, turning occasionally, about 8 minutes. Transfer the vegetables to a platter. Drizzle with the reserved marinade and serve hot or at room temperature.

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