OK, Champagne's Gone. How About Leftover Beer?

A few of you made fun of me last week when I posted a recipe using champagne and mentioned that you could use "leftover" champagne from New Year's Eve. "Who has leftover champagne??" you quipped. Now we're a week later and last night was the big college play-off football game. So maybe you have leftover beer? Is that also outrageous? Leftover beer, new beer you buy for this recipe, it all works for me. And I think you'll find this dish is pretty fabulous too.

Amber Beer Braised Steaks with Leeks and Gorgonzola Crumbles

Sounds super fancy for just 5 ingredients, right?  The sweet flavor of the beer is excellent when partnered with the sweet leeks and tangy gorgonzola cheese (although any blue-veined cheese will work).

Serves 4

1 tablespoon olive oil

4 lean steaks (about 5 ounces each)

2 leeks, rinsed well and chopped (white and light green parts only)

1 cup amber beer

1/2 cup reduced-sodium beef broth

1/2 cup crumbled gorgonzola cheese

Heat the oil in a large skillet over medium-high heat.  Season both sides of the steaks with salt and freshly ground black pepper.  Add the steaks to the hot pan and cook 1 to 2 minutes per side, until just browned.  Remove the steaks from the pan and set aside. 

Add the leeks to the same pan over medium-high heat.  Sauté for 3 to 5 minutes, until the leeks are tender and golden brown.  Add the beer and broth and bring to a simmer.  Return the steaks to the pan and simmer for 5 minutes, until the steaks are medium.  Transfer the steaks and sauce to a serving platter and top with the gorgonzola cheese. 

Nutrients per serving: Calories: 371, Fat: 19g, Saturated Fat: 8g, Cholesterol: 98mg, Carbohydrate: 9g, Protein: 35g, Fiber: 1g, Sodium: 285mg