Steak with Oatis Oatmeal Stout Sauce
A flavorful, rich sauce that is a great home-made alternative to any store-bought steak sauce. Pour over the steak and serve on plate or use the sauce for dipping.
- 5 tsp. Dijon mustard
- 2, 12 oz. New York strip steaks
- 2 tsp. olive oil
- 1 tbsp. butter, room temperature
- 2 tsp. all purpose flour
- 1 large garlic clove, pressed
- 1/2 cup low-salt beef broth
- 1/2 cup Oatis Oatmeal Stout
- 1 tbsp. (packed) dark brown sugar
- 1 tbsp. soy sauce
Spread 1 tsp. mustard over steaks; sprinkle with salt and ground black pepper. Heat 1 tsp. oil in large nonstick skillet over medium-high heat. Cook meat about 4 minutes per side for medium-rare. Transfer to plate and cover foil. Wipe out skillet.
Mash butter and flour in small bowl and set aside. Heat 1 tsp. olive oil in same skillet over medium-high heat. Add garlic and sauté 15 to 20 seconds. Add broth and bring to boil. Whisk in Oatis Oatmeal Stout, brown sugar, soy sauce, 3 tsp. mustard, and butter mixture. Boil until reduced to 2/3 cup, about 2 to 3 minutes.
Thinly slice steaks and pour sauce into bowl for dipping or drizzle over steaks and serve!