Shell Steak With Cherry Peppers And Beer Sauce Recipe

Ingredients

2 Shell Steaks, bone- in, each 1-inch thick, about 2 pounds.

2 tablespoons olive oil

2 garlic cloves, slightly crushed

salt and pepper to taste

1 cup flour for dredging

1 1/2 tablespoons chopped parsley

1/2 cup chopped re and yellow cherry peppers

1 cup beer

1/2 cup crumbled Gorgonzola

1/3 cup chicken broth

1/4 cup cream

Preparation

With a smooth mallet, pound the steak until very thin ( about 1/4 - inch thick ). In a large skillet or saute pan, heat the oil over medium - high heat. Add the garlic cloves and saute for 1 minute, bring careful not to burn them Season the steaks with salt and pepper, then dredge them in flour, and shake off the excess. Add to the saute pans. Saute 4 minutes on each side. Drain off the excess oil.

Add the parsley and peppers and stir with a wooden spoon. Add the beer and stir to deg-laze the pan. Add the Gorgonzola and stir into pan juices, slipping the steaks again. Simmer 2 to 3 minutes . Add the broth. Simmer for another minute and stir in the cream. Re-season with salt and pepper. Serve with the pan sauce drizzled over the top.