Shelly's Recipe

BEER MARINATED STEAKS WITH PEPPERCORN SAUCE

Category: Beef Steaks

6 (12 oz) top loin or New York strip steaks
1 (12 oz) bottle dark beer
1/2 cup packed dark brown sugar
5 tbsp fresh lime juice
3 tbsp minced red onion
6 garlic cloves, chopped
2 tbsp Worcestershire sauce, whole grain mustard and olive oil
1 tbsp minced peeled fresh ginger
1/2 tsp hot pepper sauce

Peppercorn sauce
1/2 cup white wine
1 shallot, finely chopped
2 tbsp coarsely crushed four-peppercorn mix
1 3/4 cups chicken stock and beef stock
1/2 cup whipping cream

Place in a single layer in a glass baking dish. Whisk beer and next 9 ingredients in a large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.

Bring white wine, shallot and crushed peppercorns to a boil in a heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes. Add stocks 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.)

Prepare grill to medium-high heat. Remove steaks from marinade and grill to desired doneness, about 5 minutes per side.

Transfer to plates. Bring peppercorn sauce to a simmer and drizzle over steaks. SERVES 6 NOTE: Good served with garlic mashed potatoes.