sizzling steak with peach steak sauce


1   recipe Peach Steak Sauce (see step 4)
4   slices thick-sliced bacon, cut crosswise into thirds
4  6  ounces beef boneless flat iron, ribeye, or Delmonico steaks, cut 3/4- to 1-inch thick 
Salt and ground black pepper 
Nonstick cooking spray
4   medium fresh peaches, pitted and cut into eighths
4   1-inch slices French or Italian bread, toasted
1/4  cup peach or apricot nectar

Peach Steak Sauce:
2   tablespoons condensed beef consomme or condensed beef broth
2   tablespoons balsamic vinegar
1   tablespoon packed brown sugar
1   tablespoon minced onion
1/4  teaspoon ground cinnamon


1. 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.
2. 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 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.
3. 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:

1. 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.
2. To serve, place a toast slice on each plate. Top with a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.

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