You’re probably wondering what a salt block root beer steak is, and you’d be right to, because well..until now, that has definitely not been a thing.
Here’s what happened: I had two exciting new products burning a whole in my kitchen, waiting to be used.
1) My still unused Christmas present: a Himalayan pink salt block from the Meadow. Salt blocks allow you to cook foods at 600-degree temperatures, while the salt rapidly sears proteins, caramelizes sugar, and yes, adds a wee bit of salty deliciousness. By the way, this is how beautiful it looks before you get into the nitty gritty of grilling on it:
2) A bottle of McCormick Root Beer Concentrate that came my way as part of McCormick’s Flavor of Together program, a yearlong initiative to share 1.25 million stories about how flavor both unites and defines people across the globe.
So, what exactly is root beer concentrate? Well, it’s kind of like vanilla extract, except instead of vanilla it adds a dash of root beer flavor to whatever you’re cooking.
In 1889, Willoughby M. McCormick went door to door selling one of McCormick & Company’s first products, Root Beer Extract. From there, the product quickly rose in popularity and led to a trending sensation of root beer floats and root beer home brewing in the early 1900s. In 2014, McCormick marks its 125th anniversary by celebrating the role flavor plays in all of our lives, inspiring flavorful conversation, and giving back to communities around the world. They asked me to come up with my own Root Beer Concentrate recipe…and clearly I was not going to make a plain old root beer float.
I’ve glazed meat in coke before, so I figured, why not root beer meat?
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