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Beer-Marinated Steaks with Peppercorn Sauce

Source of Recipe


Bon Appétit, June 2000






List of Ingredients



• 6 (12-ounce) top loin (New York strip) steaks
  
• 1 (12-ounce) bottle of dark beer
  
• 1/2 cup (packed) dark brown sugar
  
• 5 Tbsp fresh lime juice
  
• 3 Tbsp minced red onion
  
• 6 cloves garlic, chopped
  
• 2 Tbsp Worcestershire sauce
  
• 2 Tbsp whole-grain mustard
  
• 2 Tbsp olive oil
  
• 1 Tbsp minced peeled fresh ginger
  
• 1/2 tsp hot pepper sauce
  
• 1/2 cup white wine
  
• 1 shallot, finely chopped
  
• 2 Tbsp coarsley crushed four-peppercorn mix
  
• 1-3/4 cups chicken stock (or canned low-salt chicken broth)
  
• 1-3/4 cups beef stock or canned beef broth
  
• 1/2 cup whipping cream
  






Instructions



1. Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger, and hot pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.
   
   
2. Bring white wine, chopped shallot and crushed peppercorns to boil in heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)
   
   
3. Prepare barbecue (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks. Serve with mashed potatoes.
   
   Makes 6 servings.
   
   
   -- Aqua Grille