1 1/2 cups Guinness stout
1 1/2 cups chicken stock
2 sprigs fresh thyme
1 teaspoon Worcestershire sauce
1/2 teaspoon milled peppercorns
1 bay leaf
4 trimmed sirloin steaks (10 ounces each)
1/2 cup (1 stick) butter, cut into 4 pieces
2 large cooked potatoes, peeled and sliced lengthwise
1 clove garlic, crushed
1 teaspoon olive oil
Salt and black pepper to taste
4 plum tomatoes, peeled, seeded, and cut into chunks
1 tablespoon chopped chives
Prepare marinade: Combine stout, stock, thyme, Worcestershire, peppercorns and bay leaf in deep dish. Mix thoroughly. Immerse trimmed steaks in marinade and refrigerate 8 hours.
Pour marinade into saucepan and bring to boil, skimming off foam that rises to surface. Reduce marinade by half.
Remove from heat. Strain through fine-mesh strainer. When slightly cooled, whisk in butter, 1 piece at a time, until it is incorporated into sauce.
Grill steaks to desired doneness.
Rub potatoes with garlic, oil, salt and pepper. Lay potatoes flat on sheet pan and grill on both sides until golden brown. Overlap potatoes into a circle, place tomato chunks on top and sprinkle with chopped chives. Place grilled potatoes and tomatoes onto center of warmed plate, lay sirloin steaks to one side and pour sauce around steak.
Makes 4 servings.