Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

Canned peach nectar, near the bottled fruit juices in the grocery, is the base for a slightly sweet sauce that pairs well with highly seasoned beef. You can make and refrigerate the sauce up to a day ahead; bring it to room temperature just before serving.

Yield: 8 servings (serving size: 3 ounces steak and about 2 tablespoons sauce)

Ingredients

• Sauce:
• 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
• 
  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

Preparation

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.

Nutritional Information

Calories:

265 (32% from fat)

Fat:

9.5g (sat 3.8g,mono 3.6g,poly 0.7g)

Protein:

23.8g

Carbohydrate:

17.4g

Fiber:

1.1g

Cholesterol:

57mg

Iron:

2.9mg

Sodium:

425mg

Calcium:

28mg