Beer Marinated Steaks With Peppercorn Sauce

Directions

1. * Note: A blend of black, white, pink and green peppercorns found in the spice section of many supermarkets.
2. 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.
3. 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.)
4. Prepare barbecue (medium-high 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.
5. This recipe yields 6 servings.
6. Comments: "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."