- 2 steaks
- 4 oz. dark beer
- 1 tbsp brown sugar
- juice of half a lime
- 1 scallion, minced
- 2 garlic cloves, minced
- worcestershire sauce
- 1 tbsp whole grain mustard
- olive oil
- 1" fresh ginger, peeled, minced
- tabasco
- 1/4 cup red wine
- 1 shallot, minced
- cracked pepper
- 1 can beef broth
- 1/4 cup heavy cream
- Combine the beer, sugar, lime, scallions, garlic, a big drizzle of worcestershire sauce, mustard, a drizzle of olive oil, ginger, and tabasco sauce to taste.
- Add the steaks and turn to coat both sides. Cover and chill overnight.
- Bring the wine to a boil with the shallot and the cracked pepper.
- Stir in the beef broth and simmer until reduced to a syrup.
- Heat a heavy skillet on high and drizzle in some olive oil. Add the steaks and fry on both sides.
- Stir the cream into the syrup. Serve the steaks with the sauce.