Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Canned peach nectar, near the bottled fruit juices in the grocery, is the base for a slightly sweet sauce that pairs well with highly seasoned beef. You can make and refrigerate the sauce up to a day ahead; bring it to room temperature just before serving. Ingredients:
1 teaspoon vegetable oil |
3/4 cup chopped vidalia or other sweet onion |
2 garlic cloves, minced |
1 1/2 cups peach nectar |
3 tablespoons brown sugar |
2 tablespoons cider vinegar |
3 tablespoons bourbon |
2 tablespoons ketchup |
1 1/2 teaspoons worcestershire sauce |
1/2 teaspoon crushed red pepper |
1 tablespoon fresh lime juice |
1 tablespoon brown sugar |
1 1/4 teaspoons garlic powder |
1 1/4 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon ground coriander |
1 teaspoon paprika |
3/4 teaspoon dry mustard |
3/4 teaspoon freshly ground black pepper |
2 (1-pound) flank steaks, trimmed |
cooking spray |
Directions:
1. To prepare sauce, heat oil in a medium saucepan over medium-high heat. Add onion and garlic; saute 5 minutes or until tender. Add nectar, 3 tablespoons sugar, and vinegar. Bring to a boil; cook until reduced to 1 cup (about 15 minutes). Add bourbon, ketchup, Worcestershire, and red pepper; cook over medium heat 2 minutes, stirring occasionally. Remove from heat, and stir in the lime juice. Cool slightly. Pour the sauce into a blender, and process until smooth.
2. Prepare grill.
3. To prepare steak, combine 1 tablespoon sugar and next 7 ingredients (1 tablespoon sugar through black pepper); rub over both sides of steak. Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Serve with sauce.
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