"While visiting friends on Cape Cod, I had dinner at the Aqua Grille in Sandwich," says Corolyn Hampton of Saratoga Springs, New York. "The beer-marinated steak, served with a peppercorn sauce and mashed potatoes, was the centerpiece of a fabulous meal."
- add 3 tablespoons minced red onion
- add 5 tablespoons fresh lime juice
- add 1/2 cup whipping cream
- add 2 tablespoons whole grain mustard
- add 1 12-ounce bottle of dark beer
- add 2 tablespoons olive oil
- add 6 12-ounce top loin (New York strip) steaks
- add 1 tablespoon minced peeled fresh ginger
- add 1 shallot, finely chopped
- add 2 tablespoons coarsely crushed four-peppercorn mix*
- add 6 garlic cloves, chopped
- add 1/2 cup (packed) dark brown sugar
- add 13/4 cups chicken stock or cannedlow-salt chicken broth
- add 1 3/4 cups beef stock or canned beef broth
- add 2 tablespoons Worcestershire sauce
- add 1/2 teaspoon hot pepper sauce 1/2 cup white wine
- 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.
- *A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets.