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Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

Source of Recipe


Cooking Light-5/03






List of Ingredients



• Sauce:
  
• 1 teaspoon vegetable oil
  
• 3/4 cup chopped Vidalia or other sweet onion
  
• 2 cloves garlic, 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
  
• Steak:
  
• 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
  






Instructions



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.
   
   
2. Prepare grill.
   
   
3. 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.
   
   
4. Yield: 8 servings (serving size: 3 ounces steak and about 2 tablespoons sauce). 265 cal, 9.5g fat, 23.8g pro, 17.4g carb, 1.1g fiber, 57mg chol, 2.9mg iron, 425mg sod, 28mg calc.
   
   






Final Comments


Notes: You can make and refrigerate the sauce up to a day ahead; bring to room temperature just before serving.