Beer-Marinated Steaks With Peppercorn Sauce

• 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 minced red onion
• 6 garlic cloves,
• 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 foour peppercorn mix (a blend of black, white, pink and green peppercorns found in the spice section of many supermarkets)
• 1 3/4 cup chicken stock or canned low salt chicken broth
• 1 3/4 cup beef stock or canned beef broth
• 1/2 cup whipping cream

1. Place steaks in a single layer in a glass baking dish. Whisk beer, sugar, lime juice, onion, garlic. Worcestershire sauce, mustard, oil, ginger and hot pepper sauce in a large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plkastic 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 cookuntil sauce coats spoon about 6 minutes.
3. Prepare barbecue (medium high heat) Remove steaks frommarinade and grill to desired doness, about 4 minutes per side for medium-rare. Transfer steaks to plate. Meanwhile bring peppercorn sauce to simmer. Drizzle sauce over steaks

loin, brown sugar, red onion, garlic, worcestershire sauce, whole grain mustard, olive oil, fresh ginger, hot pepper, white wine, shallot, foour peppercorn, chicken stock, beef stock, whipping cream

Taken from www.epicurious.com/recipes/member/views/beer-marinated-steaks-with-peppercorn-sauce-50093152 (may not work)