Grilled Root Beer Beef � Almost as Good as an Ice Cream Float

I�ve used something very close to this root beer marinade for lamb several times, and had great success, so I�ve been eager to try it with some skewered beef, which didn�t come out quite as well, but could have. Please, let me explain.

Since lamb has a stronger, �gamier� taste, the sweetness of this treatment works perfectly, but I thought it was a little too much for the beef. So, below in the ingredients list, I've made a few adjustments to the honey amount, as well as acidity level.

The beauty of a recipe like this is they�re very easy to adapt, and I�m not just talking about the pre-grill soak, but also the glaze we make with the extra marinade. Once reduced to something thick enough to coat our meat, you�ll want to taste it, and adjust with more heat, sweet, sour, or whatever else you think it needs. One thing mine definitely needed was more salt. I thought the soy was going to be enough, but I should have salted my skewers before they hit the grill, and/or add some salt to the marinade.

Adjustments aside, if you enjoy things like sweet/hot barbecue sauces, bourdon glazes, or even something like teriyaki, you will probably very much enjoy this. Even if you don�t use the marinade, I really loved the technique we used for the flank, which would work beautifully no matter how you flavor this. Either way, I really hope you give this a try soon. Enjoy!

Ingredients for 4 skewers/portions:

1 whole flank steak (about 1 1/2 pounds)

For the marinade

1 tablespoon vegetable oil

1 teaspoon freshly ground black pepper

1 teaspoon cayenne

1/2 teaspoon ground chipotle pepper

2 tablespoons ketchup

honey, optional (I used 2 tablespoons, but would omit next time)

1/3 cup soy sauce
2 tablespoons white or cider vinegar (I didn't add, but it needed it)

1 bottle (12 ounces) good quality root beer

kosher salt to season skewers generously