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

• 4 bison 8 oz. NY Strip Steaks
• 1-1/2 cups dark beer
• 1/2 cup packed dark brown sugar
• 1/4 cup plus 1 Tbs. fresh lime juice
• 3 Tbs. red onions, minced
• 6 cloves garlic, chopped
• 2 Tbs. Worcestershire sauce
• 2 Tbs. whole grain mustard
• 2 Tbs. olive oil
• 1 Tbs. fresh ginger, peeled and minced
• 1/2 tsp. Tabasco sauce
• 1/2 cup white wine
• 1 shallot, finely chopped
• 2 Tbs. coarsely ground black pepper
• 1-3/4 cups chicken stock
• 1-3/4 cups beef stock
• 1/2 cup whipping cream

Created by: Chef Forrest D. Waldo, II C.E.C.

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.

Per serving: calories 775, fat 32.0g, 39% calories from fat, cholesterol 236mg, protein 69.2g, carbohydrates 41.0g, fiber 1.6g, sugar 33.7g, sodium 1018mg, diet points 18.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 0.2, Fruit: 0.1, Bread: 0.0, Lean meat: 9.4, Fat: 4.8, Sugar: 1.5, Very lean meat protein: 0.0

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