Chef Loreal Gavin's Butcherbabe Root Beer Marinade


  • 3 tablespoons soy sauce, bourbon barrel aged
  • 2 tablespoons mustard
  • 2 tablespoons smoked paprika
  • 1/4 cup apple cider vinegar
  • 10 cloves of garlic, crushed (Chef tip: use the flat of a chef knife)
  • 1 can of root beer
  • 1 1/2 pound skirt steak cut it into half inch pieces on bamboo skewers (Chef tip: cut the beef on a bias)
  • 1 tablespoon high heat oil such as avocado oil


Equipment Needed

  • medium sized glass bowl

  • whisk bamboo skewers (Chef tip: presoaked in a water bottle, so the meat doesn’t stick to the skewer as it cooks)

  • cutting board panini press, grill or heavy bottomed pan kitchen tongs


  1. Combine all ingredients in a medium sized glass bowl with a whisk.

  2. Add crushed garlic and the can of root beer. Pour Mixture on top of the beef skewers.

  3. Do not use a plastic bag for this application because the skewers could puncture it. I prefer to use a rectangular shaped glass container with an air tight lid.

  4. Marinate for at least one hour but up to twenty-four.

  5. Sear meat in a seasoned hot pan. Cook on each side for 2 minutes, or until about medium, somewhat pink inside.

  6. Save marinade liquid and reduce by half on low heat in a medium sized sauce pan while meat is cooking. Drizzle on cooked meat and enjoy!


  • platter with shredded cabbage and lettuce for wraps

  • fresh carrot & cucumber pickles

  • sesame seeds

  • reduced sauce