Ingredients
6
12-ounce top loin (New York strip) steaks
1
12-ounce bottle of dark beer
1/2
cup (packed) dark brown sugar
2
tbsp Worcestershire sauce
2
tbsp whole grain mustard
1
tbsp minced peeled fresh ginger
1
shallot, finely chopped
2
tbsp coarsely crushed four-peppercorn mix*
13/4
cups chicken stock or canned low-salt chicken broth
1
3/4 cups beef stock or canned beef broth
Directions
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.
4.
*A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets.
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