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Ingredientes
- 6 x 2-oz top loin (new york strip) steaks
- 1 x 12-oz bottle dark beer
- 1/2 c. dark brown sugar packed
- 5 Tbsp. fresh lime juice
- 3 Tbsp. chopped red onion
- 6 x garlic cloves minced
- 2 Tbsp. worcestershire sauce
- 2 Tbsp. whole grain mustard
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. chopped peeled fresh ginger
- 1/2 tsp warm pepper sauce
- 1/2 c. white wine
- 1 x shallot finely minced
- 2 Tbsp. coarsely crushed four-peppercorn mix
- 1 3/4 c. chicken stock or possibly canned low-salt chicken broth
- 1 3/4 c. beef stock or possibly canned beef broth
- 1/2 c. whipping cream
Direcciones
- Place steaks in single layer in glass baking dish. Whisk beer, sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and warm pepper sauce in large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and chill overnight.
- Bring white wine, minced shallot and crushed peppercorns to boil in heavy medium saucepan; simmer till mix is reduced by half, about 5 min. Add in chicken stock and beef stock and boil till reduced to 2 c., about 25 min. Add in whipping cream and cook till sauce coats spoon, about 6 min. (Peppercorn sauce can be made up to 2 hrs ahead. Set aside at room temperature.)
- Prepare barbecue (mediumhigh heat). Remove steaks from marinade and grill to desired doneness, about 4 min per side for medium-rare. Transfer steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 340g | |
| Recipe makes 6 servings | |
| Calories 281 | |
| Calories from Fat 91 | 32% |
| Total Fat 10.33g | 13% |
| Saturated Fat 3.72g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 56mg | 19% |
| Sodium 512mg | 21% |
| Potassium 427mg | 12% |
| Total Carbs 25.14g | 7% |
| Dietary Fiber 0.6g | 2% |
| Sugars 19.13g | 13% |
| Protein 14.8g | 24% |
