Beer-Marinated Steaks with Peppercorn Sauce
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 tablespoons olive oil
- 2 tablespoons worcestershire sauce
- 1/2 cup white wine
- 1/2 teaspoon hot pepper sauce
- 1/2 cup whipping cream
- 2 tablespoons whole grain mustard
- 5 tablespoons fresh lime juice
- 1 shallot, finely chopped
- 3 tablespoons minced red onion
- 1/2 cup (packed) dark brown sugar
- 6 garlic cloves, chopped
- 1 tablespoon minced peeled fresh ginger
- Carbohydrate 31 g(10%)
- Cholesterol 275 mg(92%)
- Fat 64 g(99%)
- Fiber 1 g(5%)
- Protein 64 g(128%)
- Saturated Fat 26 g(130%)
- Sodium 543 mg(23%)
- Calories 997
Preparation 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. 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.) 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.
Preparation 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. 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.) 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.
