Beer-Marinated Bison Boneless Strip Steaks with Peppercorn Sauce

Marinated in rich honey brown ale, this dish results in a wealth of complex flavors - from smooth and creamy to bold and tangy. The tender roasted potatoes provide a perfect balance.

4 - High Plains Bison Boneless Strip Steaks, 10 oz. each
1 12-ounce bottle of dark beer
1/2 cup (packed) dark brown sugar
5 tablespoons fresh lime juice
3 tablespoons minced red onion
6 garlic cloves, chopped
2 tablespoons Worcestershire sauce
2 tablespoons whole grain mustard
2 tablespoons olive oil
1 tablespoon minced peeled fresh ginger
1/2 teaspoon Tabasco brand pepper sauce
1/2 cup white wine
1 shallot, finely chopped
2 tablespoons coarse ground black pepper
1 3/4 cups chicken stock or canned low-salt chicken broth
1 3/4 cups beef stock or canned beef broth
1/2 cup whipping cream

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 large bowl to blend. Pour marinade over steaks in baking dish. Cover tightly with plastic wrap and refrigerate overnight.

Bring white wine, chopped shallot and crushed peppercorns to boil in a 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 cook until sauce coats spoon, about 6 minutes. (Peppercorn sauce can be made up to 2 hours ahead. Set aside at room temperature.)

Prepare grill (medium-high heat). Remove steaks from marinade and grill to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to plates. Meanwhile, bring peppercorn sauce to simmer. Drizzle sauce over steaks.