Reviewed: Jun. 12, 2012

We marinated a large sirloin steak over night and it was incredible. The meat was so tender and flavorful. We will make this again and again. We would serve it to company any time. It was that good!! We cut it into larger pieces and put them on the screwers long way so the larger side cooked. It worked really well and the pieces cooked to a lovely medium rare.

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Reviewer:

Moe

Cooking Level: Intermediate

Home Town: Santa Fe, New Mexico, USA

Living In: Highlands Ranch, Colorado, USA

Reviewed: Jun. 6, 2012

I made these and admittedly made a number of changes, but nothing that would have adversely affected the outcome. I made the marinade subbing seasoned pepper for the garlic pepper seasoning. The veggies I used were red, yellow, and orange bell peppers, mushrooms, onions and zucchini. I didn’t bother blanching the peppers. I skewered the meat and veggies separately as their cooking times are different. I thought the marinade was very thin so I heated the reserved marinade and added a cornstarch/water slurry to thicken it just enough to give it some body. I think that made a better basting sauce because it had some nice “cling” and didn’t just run off. This was good and we enjoyed it served over rice.

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Reviewer:

bellepepper

Cooking Level: Expert

Home Town: Upper Arlington, Ohio, USA

Living In: Dublin, Ohio, USA

Reviewed: May 30, 2012

I didn't have the lemon/lime carbonated beverage, so I just added lemon juice and lime juice.

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Reviewer:

stepperanddaniel

Cooking Level: Intermediate

Home Town: Hartsville, Tennessee, USA

Living In: Atlanta, Georgia, USA

Reviewed: May 28, 2012

My husband doesn't really enjoy steak that much (I know! Weird!) but I love it...so I am always trying to find a way to get him to "want" steak since I crave it at times- this was it! He enjoyed it and I thought it was great too! YAY!

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Reviewer:

Jcalvin2007

Reviewed: May 14, 2012

Now, I tend to like my marinades with a little kick. We made this for mothers day, so I wanted something a little less spicy for others to enjoy. Everyone loved this recipe. I would personally give it 4 stars, just because it was was to sweet for my tastes, if I make this again I would cut the brown sugar down to about 1 tablespoon or maybe even 1/2 tablespoon and add some chile. Good recipe.

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Reviewer:

Living In: Minneapolis, Minnesota, USA

Reviewed: Apr. 25, 2012

Delicious! Didn't change a thing.

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Reviewer:

mkstevens09

Cooking Level: Expert

Home Town: Ortonville, Michigan, USA

Living In: Lake Orion, Michigan, USA

Reviewed: Apr. 20, 2012

I didn't have the soda nor the 8 hours to marinate;however, the meat came out super delicious!

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Reviewer:

Maggie C

Cooking Level: Intermediate

Home Town: Fayetteville, North Carolina, USA

Reviewed: Apr. 20, 2012

Our meat ended up in the marinade for 2 days but the dish was fantastic. We didn't have any garlic pepper seasoning and I'm going to add onions to the vegetables the next time, but we'll use this again and again. Thanks so much for posting it!!

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Apr. 18, 2012

Great recipe! My husband has asked that I keep this one and reuse it. The 7-Up was a surprise ingredient, and since no one drinks it around here, I used what was needed and poured the rest down the drain. I will now keep a 6-pack of the mini cans just for this recipe. I keep a bottle of distilled vinegar in the pantry for cleaning windows. Who would have thought it wouldn't be too harsh to use in a marinade? I usually use wine vinegar or balsamic vinegar in my marinades, and was wary about using the distilled vinegar. I marinated the beef for about 20 hours. It was tender and flavorful. I didn't have a fresh pineapple, so I will wait till next time to see what I missed this time. Thanks!

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