Treating lamb to this root beer marinade has historically been a success, so I've been eager to try it with some skewered beef. I originally used 2 tablespoons honey, which was too sweet, so I've adjusted it in the ingredients list and added vinegar as well. This recipe is easy to adapt, and I'm not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. The flavor is reminiscent of bourbon beef.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Marinade:

Directions

Instructions Checklist
  • Mix oil, black pepper, cayenne, chipotle, ketchup, honey, soy sauce, vinegar, and root beer together in a bowl.

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  • Cut steak lengthwise down the middle and slice across the grain into 1/2-inch pieces. Add beef to the bowl of marinade and mix thoroughly. Cover with plastic wrap and marinate in the refrigerator for 4 to 12 hours.

  • Fold beef pieces in half and thread them onto 4 or 5 skewers.

  • Pour the marinade into a saucepan over medium heat. Cook until a thick glaze forms, 5 to 10 minutes. Cool until slightly thickened.

  • Preheat a charcoal grill to high. Place skewers on the grate over direct heat. Grill, flipping occasionally, until beef starts to spring back to the touch, 3 to 4 minutes per side. Brush glaze on top. Garnish with sesame seeds.

Chef's Notes:

For more complex, less-sweet flavor, use good-quality root beer if possible.

Cider vinegar works as well.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade and glaze ingredients. The actual amount of marinade and glaze consumed will vary.

Nutrition Facts

292.2 calories; 21.5 g protein; 15.6 g carbohydrates; 52.7 mg cholesterol; 1349.9 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/13/2018
We really liked this recipe. Was a tad hot for my wife but she loved it. We let it marinated for just about 5 hours. Cooked on gas grill over direct heat, about 450 degrees. I cooked about 4 minutes per side and it was perfectly done. I love the glaze, it was worth the extra effort to boil down the marinade to make it thick. I would like to try this on lamb. ---------------------------------------------------------------------- UPDATE: 7/12/18 Made this again and this time I cut all the spices in 1/2 because my wife can not handle spicy foods very well. I also increased the honey a little. I felt the flavor did not suffer and this time I could taste the root beer. I like my food spicy so I added chipotle on my after cooking. I think it taste about the same as when added to the marinade. I made the glaze again and I do think it is worth extra time/effort. Read More
(2)

Most helpful critical review

Rating: 3 stars
06/19/2018
Next time I would let it marinate longer to see if that brought out more of the flavor. Read More
(1)
5 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
07/13/2018
We really liked this recipe. Was a tad hot for my wife but she loved it. We let it marinated for just about 5 hours. Cooked on gas grill over direct heat, about 450 degrees. I cooked about 4 minutes per side and it was perfectly done. I love the glaze, it was worth the extra effort to boil down the marinade to make it thick. I would like to try this on lamb. ---------------------------------------------------------------------- UPDATE: 7/12/18 Made this again and this time I cut all the spices in 1/2 because my wife can not handle spicy foods very well. I also increased the honey a little. I felt the flavor did not suffer and this time I could taste the root beer. I like my food spicy so I added chipotle on my after cooking. I think it taste about the same as when added to the marinade. I made the glaze again and I do think it is worth extra time/effort. Read More
(2)
Rating: 3 stars
06/18/2018
Next time I would let it marinate longer to see if that brought out more of the flavor. Read More
(1)