Beer-Marinated Steaks with Peppercorn Sauce Recipe

Name: Beer-Marinated Steaks with Peppercorn Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 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 coarsely 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; *A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets.

Servings: persons

6 12-ounce top loin (New York strip) steaks
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 coarsely 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
*A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets.

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.
4
Cover tightly with plastic wrap and refrigerate overnight.
5
Bring white wine, chopped shallot and crushed peppercorns to boil in heavy medium saucepan; simmer until mixture is reduced by half, about 5 minutes.
6
Add chicken stock and beef stock and boil until reduced to 2 cups, about 25 minutes.
7
Add whipping cream and cook until sauce coats spoon, about 6 minutes.
8
(Peppercorn sauce can be made up to 2 hours ahead.
9
Set aside at room temperature.)
10
Prepare barbecue (medium-high heat).
11
Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare.
12
Transfer steaks to plates.
13
Meanwhile, bring peppercorn sauce to simmer.
14
Drizzle sauce over steaks.

1109

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 12-ounce top loin (New York strip) steaks, 1 12-ounce bottle of dark beer, 1/2 cup (packed) dark brown sugar, 5 tablespoons fresh lime juice, and more.

Yes, Beer-Marinated Steaks with Peppercorn Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer-Marinated Steaks with Peppercorn Sauce

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