Grilled Root Beer Beef – Food Wishes

Grilled Root Beer Beef – Food Wishes

hello this is chef john from food wishes
comm with grilled root beer beef that’s right I do not drink soda so if I’m
buying root beer it’s for one of two reasons one would be i makin root beer
floats which is not technically drinking soda since it’s being used as an
ingredient in a recipe and the second reason would be the use in a marinade
which is what we’re doing today and since i’ve only ever used this for lamb
and never beef I guess this officially counts as an
experiment and a pretty successful one at that so with that let’s go ahead and
get started by adding a little bit of vegetable oil to this mixing bowl
followed by some freshly ground black pepper and some cayenne but no little
shake this time we’re gonna go with the whole spoon since heat and sweet always
works so well together and it will also toss in a little bit of chipotle
speaking of heat as you know that is dried to ground smoked jalapeno anyway
we will continue on with a little plop of ketchup as well as a spoon of honey
and since I was adapting this lamb marinade for beef I did reduce the honey
amount a little bit but in hindsight we probably should have reduced it a little
more and I will review that and other decisions later and then we’ll finish
this thing off with a generous amount of soy sauce
no not low-sodium we need the sodium so please use full strength and then last
but not least the star of the show one bottle of root beer and then we’ll take
a whisk and give this a thorough mixing and by the way any old brand a root beer
from the corner store is going to work but if you can maybe try to use one of
those fancier brands which tend to have a little more of a complex flavor as
well as being not quite as sweet but anyway that’ll be up to you the Yoda of
cooking with soda after all you are but anyway we’ll go ahead and mix that up
and set it aside while we move on to prep our beef and today I’m going to be
using a flank steak but I’m pretty sure this marinade will work with many other
cuts and what we’ll do to prep this is cut this lengthwise right down the
middle and then slice it across the grain in like half-inch pieces and in
case you’re not familiar cutting across the grain simply means cutting across
those fibers which are super easy to see I’m flank steak so what we’ll do is
simply cut it across those fibers this way until like I said half-inch pieces
okay exact size doesn’t really matter as long as you pick a size and stick with
it although I will say for this technique
to work you don’t want to go any thinner than this and even though it might look
a little odd by cutting our beef in this method we’re gonna be able to use a very
interesting and effective technique for scuri knees so we’ll go ahead and slice
up our beef at which point we can go ahead and transfer that into our root
beer marinade and I guess use our tongues that mix it thoroughly
although if I wasn’t filming I would have totally done that with my bare hand
since that’s faster better and feels surprisingly cool and even though I’m
calling this a marinade it actually is gonna act more like a brine and that
that sugar in the root beer and salt in the soy is not only gonna flavor the
beef but it’s also gonna help it stay nice and juicy release that’s the plan
and then once we’re sure that is thoroughly thoroughly mixed we’ll cover
that in plastic and marinate it in the fridge for anywhere between four hours
and overnight and I’ve done both and there’s not a huge difference but
overnight you do get a little more flavor penetration so we’ll go ahead and
transfer that into the fridge like I said anywhere between four and twelve
hours at which point we’re gonna pull it out and start to skier and the method
we’re using here is to basically fold each of these pieces of beef in half
okay so that skiers going through twice and by using this technique not only are
we producing something that’s going to cook evenly but it’s also going to have
a lot of surface area which on a grill equals flavor and and maybe most
importantly it’s gonna look supercool once it’s cooked on a quick tip here if
you have any weird odd sized pieces or small pieces I will usually save those
for the end that way if we don’t like how they look after they’re grilled we
could just pop those off and eat them and our guests will have no idea that we
took one for the team and I should mention the amount of meat we’re using
here will make about four or five of these skewers depending on how much you
put on but I’m only showing in doing three here because I wanted to save some
and experiment with a longer marination time but anyway once our flank has been
folded and impaled we are pretty much ready to head out to the grill but first
I wanted to recommend that you do not throw away any excess marinade since
what I did and what you probably want to do is set that over medium heat and
reduce it down to a glaze okay contrary to what you may have heard a marinade is
always safe to use as a sauce as long as you cook it first
I will simply reduce mine in a saucepan over medium heat until it looks a little
something like this which by the way will get even thicker
as it cools and then once that looks right we’ll just set that aside until
our beef is grilled which is the next and last step so let’s head outside
we’re gonna place these over some glowing red charcoal and the reason we
want to use very hot direct heat for this is so we get some beautiful
browning and carmelization on the outside before the inside gets
overcooked and dried out and if you cut your steak the same size and skewered it
exactly like I did this is only gonna take about three or four minutes per
side and while many quote-unquote grill masters say only turn your meat once I
generally ignore that advice all right as long as each side gets about the same
time facing the heat you can flip it as many times as you want and as far as
judging doneness goes it’s gonna be tough with a thermometer just because of
the size and shape of these pieces so I generally don’t bother with that and go
by feel and if it feels really soft and mushy it’s still rare and if it feels
really hard its overcooked so we’re shooting for somewhere in between that
and basically when it goes past mushy and starts to spring back to the touches
probably somewhere between medium rare medium which personally for me is
perfect so that’s how far I’m going and as I mentioned that took about three or
four minutes per side and once we determine those have cooked long enough
we’ll pull them off and head inside where I have some very good news for you
we do not have to let this gorgeous meat rest we can go ahead and immediately
plate up next to a couple prop salads and if we made one which you should have
we’ll go ahead and brush over our glaze then once our glaze has been brushed on
we’ll go ahead and finish up a little bit of toasted sesame seed and for
whatever reason sesame is a perfect match for the flavor of root beer and
that’s it what we’re calling grilled Ruby or beef is done and looking very
very enticing if I do say so myself so I’ll grab a fork and knife and dig in to
make sure it tastes as good as it looks which it totally did but before I get to
the flavor let me talk about the texture which was just incredible and sure it
helps I didn’t overcook this but it really was beautifully moist and tender
and exhibited extreme juiciness and as far as the taste goes it is very very
close to one of those sweet sticky bourbon glazes that you may have enjoyed
at your friendly local strip mall casual dining establishment
I know that didn’t sound like a compliment but it was so definitely on
the sweet side but at the same time not one-dimensional alright there’s lots
other stuff going on of course having said that next time I’m gonna eliminate
or greatly reduce the amount of honey since I’m this beef it seemed a little
too sweet whereas the more gamey or lamb it seemed right on and also I thought it
might have needed a little more acidity and how I could tell was i dripped a
little bit of vinegar on and it tasted better which by the way is how you check
these things all right why guess when you can chew so in the blog post I will
go over several tweaks I’m considering and if for whatever reason you end up
not using the marinade I still hope you give the cutting and scaring technique
we use for the flank steak a try since that worked out so nicely but officially
I hope you do both especially since you only need one root beer which means you
can use the rest of the six-pack for ice cream floats so for those reasons and
many many more I really do hope you give this a try soon so head over to food
wishes calm for all the ingredient amounts of more info as usual and as
always enjoy you

100 thoughts on “Grilled Root Beer Beef – Food Wishes”

  1. Chef John would you please do a few side dish salads like the ones in this video? I am particularly interested in picnic friendly versions without need to be in the fridge for a couple hours. Thank you. 🙂

  2. Honey helps break down the fats in meat. So omitting it entirely might not be a good idea unless you want to marinade them longer.

  3. "Grilled Root Beer Beef" I've never seen a string of words that made me click a Youtube video faster.

  4. I would use a touch of balsamic vinegar in the marinate, now if I could only get root beer where I am currently working it would be great!

  5. At 3:40 I woild've just eaten it there. Who said you needed to cook beef to a safe temperature to kill all harmful bacteria? Other than the law, of course.

  6. Chef John, I love watching your videos. You keep mentioning getting a "good"olive oil, I was wondering if you have any recommendations? How do you tell good olive oils apart?

  7. you know what? i made the marinate on sunday and i didnt have high hopes for it after a quick taste. but then i grilled it last night and holy crap it was so freaking good! so glad i gave this a try! thank you Chef John!

  8. For acidity I would try a Louisianna style hot sauce, but be aware of the sodium content. Tabasco is low sodium at 35mg per tsp, but others like Frank's Red Hot are 190mg per tsp. Also, I think brown sugar would be better than honey. It would be a fun experiment.

  9. Dear Chef, tried this with pork tenderloin sliced in quarter inch bits then skewered. So excellent! Left out the honey and added two T. of rice vinegar. Reduced marinade till thick and added 12 tsp. of toasted sesame oil off heat as a glaze for both grilling and serving. Thank you for this new favorite recipe!

  10. This is a great recipe..It's hard to get,but not impossible, where I live but I was thinking you could use a really fiery ginger/beer/ale yes it's going to be different but beef and ginger a match made in heaven 🙂

  11. I'm currently so pissed off at my ex for being a clueless jerk and instead of continuing my hate, I decided to watch this video. Nothing defuses a scorned woman like a Chef John happy food video 😏

  12. I tried this, adding a throat of my own since recipes are just a guideline.
    Added juice of a lemon and more chili.
    Virgil's root beer was great and reduced the soy sauce by an ounce. Great flavour great taste. Thanks chef

  13. chef, would this marinade work on pork or chicken? thanks and sorry if its a late comment. ✌🏼😅

  14. Squeeze over a bit of lime juice, maybe a side of soy, and some salted tomatoes and you will be having a good time. Another alternative would be a side of vinegar with minced garlic and red onions ^^

  15. Well…that solves my "What will I serve for the Fourth this year?" dilemma! Amen to that! Thanks Chef John!!!!

  16. If rootbeer float doesn't count as soda, does that mean a glass of coke with a lemon wedge doesn't count either?

  17. This has been added to my fav dishes list! Thank you for all the recipes you share. I really love how you show how to cook these things.

  18. Anyone else see the face in the bowl @1.19 🤔.. There can never be enough reasons to use root beer or Dr pepper

  19. I made potato salad last week and mistook the Cayenne for Paprika .. t was a small batch and ended up VERY spicy! 🙁 …. My son and I managed to eat it all but it took a whole week, whereas normally it'd be lucky to last the day 🙂

  20. "The Yoda of Cooking with Soda, after all you are." John you are a legend. On another notes, I'd love to see you tackle the Kenyan staple Nyama Choma with Ugali.

  21. Question is, why would you add honey? A bottle of root beer is the same as a bottle of sugar, you wouldn't notice the honey if it was there or not.

  22. I DO NOT recommend this unless you TRULY love root beer. I thought I'd like it since I've made root beer bbq pulled pork, but this to me personally, was repulsive. like I felt sick eating it. my boyfriend said it was meh.

    So just fair warning…

    FYI I accidently marinated for over 12 hours… so that MAY have something to do with it. but I'd recommend using 1/3rd cup or 1/2 cup. 12 oz was VERY strong

    ALSO: I 100% RECOMMEND the way he cut the flank steak. was VERY tender.

  23. I love this guy's voice and speech quality. Wish he could cook all my meals while i listen to him talk endlessly. 🙂

  24. 0:08 That's like saying "I don't drink alcohol. I only buy tequila to make margaritas because that's technically a recipe."

  25. I have a cook book (1 of 235) that has a recipe for carrots braised in root beer. It's pretty good too. Yours sounds really nice. I like the chipotle in it 🙂

  26. Damn, I live in an apartment and no grilling a loud. So do you think I could achieve this using my broiler (it is gas)?

  27. I'm thinking beef jerky, leave out the honey, add dried pepper flakes, beat your meat, long marinade, then dry it; like you say Chef John, experiment

  28. A long time ago I worked at a restaurant and they had these skewers and they use French dressing as the marinade. Yes. They were yummy.

  29. mmm~ Ive made cocacola bbq sauce a few tme in my life, goes great with chicken in the oven. Ive considered using other pops like rootbeer for its different flavoring

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