Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

By Ckelley116

Cooking Light

MAY 2003

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

Details

Servings 8
Adapted from myrecipes.com

Preparation

Step 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.

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.