Recipe by Kittencal@recipezazz
Plan ahead the steaks need to marinate for 24 hours. The peppercorn sauce can be made up to 2 hours in advance before using. Measure out 1-1/2 tablespoons of peppercorns before crushing. If you prefer a thick pepper sauce then thicken it up with a little flour/cold water paste and simmer for a minute or so to thicken.
Top Review by pasmaszek
I have made this recipe twice now and the we have loved it both times. I have also made just the Pepper Sauce w/ other marinades and also used just this marinade by itself. Both halfs of this recipe are great because they taste so well together as well as are yummy enough to stand alone. I have some steaks marinading right now and cannot wait to make the Pepper Sauce tonight to eat with them. I have yet to find a recipe of yours I don't love Kitten
- 6 (12 ounce) top New York strip steaks (about 12-ounces each)
- 1⁄2 cup white wine
- 1 shallot, minced
- 1 1⁄2 tablespoons coarsley crushed peppercorn blend (mixture of black, white and green peppercorns)
- 1 3⁄4 cups chicken broth
- 1 3⁄4 cups canned beef broth
- 1⁄2 cup whipping cream
- 1 (12 ounce) bottle beer
- 1⁄2 cup brown sugar
- 6 tablespoons lime juice
- 1 small onion, minced
- 3 tablespoons minced garlic
- 2 tablespoons Worcestershire sauce
- 2 tablespoons grainy mustard
- 1⁄4 cup olive oil
- 1 tablespoon minced fresh ginger
- 1⁄2 teaspoon cayenne pepper (or to taste, can use Tabasco sauce in place of cayenne)
Directions See How It's Made
- Place the striploin steaks in a large shallow baking dish and prick holes in the beef all over and both sides using a fork.
- In a bowl whisk together beer, brown sugar, lime juice, onion, garlic, Worcestershire sauce, mustard, oil, ginger and cayenne pepper or Tabasco; pour the marinade over the beef, turning the beef over to coat well on both sides.
- Cover and refrigerate 24 hours.
- For the peppercorn sauce; bring the wine, shallot and crushed peppercorns to a boil in a medium saucepan; simmer until the mixture is reduced by half (about 6 minutes).
- Add in the chicken stock and beef broth; boil until reduced to 2 cups (about 20 minutes).
- Add in whipping cream and cook until the sauce coats the spoon (about 6-7 minutes).
- Remove the steaks for the marinade and let sit out for 45 minutes at room temperature before grilling, the longer the better, (this is important to relax the meat fibers, it makes for a more tender juicy steak!).
- Prepare the grill to medium-high heat.
- Season the steaks with salt and pepper.
- Grill to desired doneness (about 4 minutes per side for medium-rare).
- Transfer the sauce to plates and drizzle with sauce.