Recipes»Beef»Beer Marinated Steaks with Peppercorn Sauce

 

Ingredients

  • 6 Halenda's Strip Loin Steaks 12 ounces
  • 1 - 12 ounce bottle of dark beer
  • 1/2 cup ( packed) dark brown sugar
  • 5 tablespoons fresh lime juice
  • 3 tablespoons minced red onion
  • 6 garlic cloves, chopped
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons whole grain mustard
  • 2 tablespoons olive oil
  • 1 tablespoon minced peeled fresh ginger
  • 1/2 teaspoon hot pepper sauce
  • 1/2 cup white wine
  • 1 shallot, finely chopped
  • 2 tablespoons coarsley crushed four-peppercorn mix*
  • 1 3/4 cups of both chicken and beef  stock or canned low-salt chicken and beef broth
  • 1/2 cup whipping cream

Directions

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

*a blend of black, white, pink and green peppercorns found in the grocery stores