Beer Marinated Steaks W/Peppercorn Sauce
6 12 Ounce New York Strip Steaks
12 Ounces Dark Beer
1/2 Cup Dark Brown Sugar, Packed
5 Tablespoons Fresh Lime Juice
3 Tablespoons Minced Red Onion
6 Cloves Garlic, Chopped
2 Tablespoons Worcestershire Sauce
2 Tablespoons Mustard
2 Tablespoons Olive Oil
1 Teaspoon Ginger
1/2 Teaspoon Hot Pepper Sauce
Sauce
1/2 Cup White Wine
1 Large Shallot, Finely Chopped
2 Tablespoons Four Peppercorn Mix*, Crushed
1 3/4 Cups Chicken Broth
1 3/4 Cups Beef Broth
1/2 Cup Whipping Cream
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, cover tightly and refrigerate overnight.
Bring wine, shallots and peppercorns to boil in heavy saucepan; simmer ti mixture is reduced by half, about 5 minutes. Add chicken and beef broths and boil until reduced to 2 cups, about 25 minutes. Add whipping cream and cook until sauce coats spoon, about 6 additional minutes.
Prepare barbecue. Grill steaks until desired doneness. Drizzle sauce over steaks.
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* A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets.