Steak, Fries, & IPA Sauce

Want to impress family at your next gathering? Try cooking up this awesome entree. You can never go wrong with a juicy sirloin and fresh fries. But you can take it a step further when you craft a decadent sauce made with our Anastasia Island Style IPA to top it all off. Its refined notes of earthy pine and tropical grapefruit will bring a subtle sweetness your guests will love.


What are you waiting for? Head to the grocery store for your ingredients and let's get cookin'!




Ingredients

  • 2 medium yellow potatoes, cut into fries

  • 3 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 4 boneless beef sirloin steaks (about 6 ounces each)

  • 1 cup Anastasia Island Style IPA

  • 1 tablespoon whole-grain Dijon mustard

  • 2 teaspoons apple cider vinegar

  • 2 teaspoons honey

  • 1 tablespoon unsalted butter

  • 2 tablespoons chopped fresh parsley

Directions

  • Preheat the oven to 450 degrees F. Toss the fries, 1 tablespoon olive oil, 1/4 teaspoon salt, and a few grinds of pepper on a rimmed baking sheet. Roast, flipping halfway through until the fries are tender and crisp, 25 to 30 minutes.

  • Meanwhile, season the steaks with salt and pepper. Heat a large skillet over medium-high heat and add the remaining 2 tablespoons of olive oil. Add the steaks and cook until browned, 3 to 4 minutes per side for medium-rare. Transfer to a plate and tent with foil; let rest.

  • Remove the skillet from the heat and add the beer, scraping up any browned bits from the bottom of the pan. Stir in the mustard. Return the skillet to medium-low heat and simmer until the liquid is slightly syrupy, 1 to 2 minutes. Add the vinegar, honey and any collected juices from the steaks; season with 1/4 teaspoon salt. Remove from the heat and stir in the butter until melted.

  • Top the steaks with the pan sauce. Serve with fries. Sprinkle with the parsley.

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