Sizzling Steak with Peach Steak Sauce

A 6-ounce portion of this steak is a pretty hefty serving for a child, so consider splitting steaks into smaller portions for those with pint-size appetites.


Sizzling Steak with Peach Steak Sauce

by 1  person


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Servings: 4 servings
Total Time: 30 mins
Related Categories: Bacon, Peaches, Steak
 
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Ingredients
  • 1  recipe
    Peach Steak Sauce (see step 4)
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  • 4  slices
    thick-sliced bacon, cut crosswise into thirds
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  • 4  6-ounce
    beef boneless flat iron, ribeye, or Delmonico steaks, cut 3/4- to 1-inch thick
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  •  
    Salt and ground black pepper
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  •  
    Nonstick cooking spray
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  • 4  medium
    fresh peaches, pitted and cut into eighths
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  • 4  1-inch slices
    French or Italian bread, toasted
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  • 1/4  cup
    Peach or apricot nectar
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  • 2  tablespoons
    Condensed beef consomme or condensed beef broth
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  • 2  tablespoons
    Balsamic vinegar
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  • 1  tablespoon
    Packed brown sugar
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  • 1  tablespoon
    minced onion
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  • 1/4  teaspoon
    ground cinnamon
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Directions
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.
4.
Peach Steak Sauce: 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.
5.
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.

Nutrition information
Calories 690, Total Fat 16 g, Saturated Fat 6 g, Monounsaturated Fat 7 g, Polyunsaturated Fat 1 g, Cholesterol 88 mg, Sodium 840 mg, Carbohydrate 87 g, Total Sugar 55 g, Fiber 7 g, Protein 47 g. Daily Values: Vitamin C 46%, Calcium 9%, Iron 31%. Percent Daily Values are based on a 2,000 calorie diet
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