ISO: Recipe for Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce CL 5/03

[kbucky]

If you have this recipe in your computer, please post as I can't find my May issue and I'd like to make this tomorrow for Father's Day...Thanks!

Karen

[valchemist]

* Exported from MasterCook *

Spice-Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Main Dish Meats


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
sauce:
1 tsp vegetable oil
3/4 c chopped vidalia onion
2 garlic cloves -- minced
1 1/2 c peach nectar
3 tbsps brown sugar
2 tbsps cider vinegar
3 tbsps bourbon
2 tbsps ketchup
1 1/2 tsps worcestershire sauce
1/2 tsp crushed red pepper
1 tbsp fresh lime juice
steak:
1 tbsp brown sugar
1 1/4 tsps garlic powder
1 1/4 tsps ground cumin
1 tsp salt
1 tsp ground coriander
1 tsp paprika
3/4 tsp dry mustard
3/4 tsp freshly ground black pepper
2 lbs flank steak -- (two 1-pound steaks)

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, brown 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.

To prepare steak, combine all ingredients and rub over both sides of the steak. Place steak on grill rack and grill 7 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices. Serve with sauce.

Source:
"Cooking Light, May 2003"

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NOTES : Yield: 8 servings (serving size 3 oz steak and 2 tbsp sauce)

265 cal (32% from fat), 9.5 g fat, 23.8 g protein, 17.4 g carb, 1.1 g fiber

[kbucky]

THANK YOU VAL! :)

[claire797]

I made this last night. It was good, but VERY sweet. Do you think I could have reduced the sauce too much or is it supposed to be terribly sweet. It was almost as sweet as jelly.

[Kingwell]

I made this last night for company using a pork tenderloin (which I marinated in a few tablespoons of bourbon all day). It was awesome.

Actually, the meat was fabulous. This morning my husband said "dinner was incredible." I just used the same rub on the tenderloins.

The sauce, however, didn't get as good of reviews. I made this once before with flank steak and liked the sauce, but it didn't complement the pork as well. However, you could just omit it with either meat, use the rub, and have a great main dish (the previous review thread of the recipe had mixed reviews on the sauce. I used pureed peaches with water and some brown sugar rather than buy a large and sugary can of peach nectar). I served this with potatoes roasted in olive oil, pepper, salt, and garlic powder, a big salad with maple-balsamic-mustard viniagrette, and walnut-cranberry chocolate cake from CL March '05. A great meal.