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.
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
How to Make It
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.
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.