Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

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Spice-Rubbed Flank Steak with Spicy Peach-Bourbon SauceRecipe
Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
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.
8 servings (serving size: 3 ounces steak and about 2 tablespoons sauce)

Ingredients

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Sauce:
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
Steak:
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

Preparation

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.

Prepare grill.

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.

Created date

May 2003

Nutritional Information

Calories 265
Caloriesfromfat 32 %
Fat 9.5 g
Satfat 3.8 g
Monofat 3.6 g
Polyfat 0.7 g
Protein 23.8 g
Carbohydrate 17.4 g
Fiber 1.1 g
Cholesterol 57 mg
Iron 2.9 mg
Sodium 425 mg
Calcium 28 mg