Peach Steak Sauce
Author: Randazzo
Recipe type: Misc.
Serves: 4
Ingredients
- 1 recipe Peach Steak Sauce (see step 4)
- 4 slices thick-sliced bacon, cut crosswise into thirds
- 4 6-ounce beef boneless flat iron, ribeye, or Delmonico steaks, cut ¾- to 1-inch thick
- Salt and ground black pepper
- Nonstick cooking spray
- 4 medium fresh Georgia peaches, pitted and cut into eighths
- 4 1-inch slices French or Italian bread, toasted
- ¼ cup Peach or apricot nectar
- 2 tablespoons Condensed beef consomme or condensed beef broth
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Packed brown sugar
- 1 tablespoon minced onion
- ¼ teaspoon ground cinnamon
Instructions
- Prepare Peach Steak Sauce, step 4; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels. Reserve 1 tablespoon drippings in skillet; set aside.
- Lightly season steaks with salt and pepper. Lightly coat a heavy 12-inch skillet with nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add meat. Reduce heat to medium and cook, uncovered, for 8 to 15 minutes for medium rare (145 degree F) to medium (160 degree F) doneness, turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use ½ cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.
- Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add 2 of the peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
- Peach Steak Sauce: In a blender or food processor, blend remaining 2 peaches until almost smooth. In a small saucepan combine pureed peaches, consomme, vinegar, brown sugar, onion, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.
- To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce.
