Email to Kim Shook      

Steak w/ Peach Steak Sauce

Source of Recipe


Better Homes and Gardens Magazine, June 2004



List of Ingredients



• 1 recipe Peach Steak Sauce (see in “Sauces”)
  
• 4 slices thick-sliced bacon, cut crosswise into thirds
  
• 4 6-oz. beef boneless rib eye steaks
  
• Salt and pepper
  
• Nonstick cooking spray
  
• 2 fresh peaches, pitted and cut into eighths
  
• 4 1” slices French or Italian bread, toasted
  






Instructions



1. Prepare Steak Sauce; set aside. In a large skillet cook bacon until crisp and brown. Remove from skillet and drain. Reserve 1 T. drippings in skillet; set aside.
   
   
2. Lightly season steaks with salt and pepper. Lightly coat a heave 12” skillet w/ nonstick cooking spray. Preheat skillet over medium-high heat until very hot. Add steaks. Reduce heat to medium and cook, uncovered, for 8-15 minutes for medium rare (145 degrees) to medium (160 degrees) doneness, turning occasionally. Use ½ c. of the Steak Sauce to brush on steaks during the last 5 minutes of cooking.
   
   
3. Meanwhile, in the large skillet heat the reserved 1 T. bacon grease. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning the peaches occasionally.
   
   
4. To serve, place a toast slice on each plate. Top with a steak, peach slices and bacon. Pass remaining Steak Sauce.
   
   






Final Comments


Serves 4.