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Beer Marinated Steaks with Peppercorn Sauce


4-6 Steaks, Ribeye, New York…whatever you want

1 bottle brown beer

½ C brown sugar, packed

5 Tbsp. lime juice

2 Tbsp. whole-grain mustard

2 Tbsp. olive oil

2 Tbsp. Worcestershire Sauce

1 Tbsp. garlic, minced

½ Tsp. hot sauce

Peppercorn Sauce

½ C white wine

2 Tbsp. peppercorns, crushed (I use a mortar & pestle)

1 Tbsp. shallot, minced

28 Oz. chicken or beef broth or combo of

½ C half n half

1 Tbsp. flour

1 Tbsp. butter

Place all marinade ingredients in a bag and churn it up.  The sauce can be made ahead and reheated slowly.  For the sauce place wine, peppercorns and shallots in a medium sized saucepan over medium-high heat and bring to a boil.  Simmer sauce for 5 minutes until half the liquid is reduced.  Add broth and simmer till reduced to 2 cups, about 25-30 minutes.  Stir in the cream and simmer for 5 minutes.  Combine the butter and flour in a bowl and mix them together with a fork.  Add the butter mixture to the pan & simmer for 2 minutes whisking continually.  Set the sauce aside and serve over the steaks when they are done.  Grill steaks over high heat for 4 minutes a side.