Sizzling Peaches and Steak
PREP TIME: 15
COOK TIME: 15
Good old fashioned steak made with peaches
4 slices thick-sliced bacon, cut crosswise into thirds
4 6-ounce beef boneless flat iron, ribeye, or Delmonico steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
1 recipe Peach Steak Sauce (see recipe below)
2 fresh peaches, pitted and cut into eighths
4 slices Texas toast, toasted
1. In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels; set aside. 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. 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 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. To serve, place a toast slice on each plate. Top with bacon, a steak, and the peaches. Pass remaining Peach Steak Sauce. Makes 4 servings.
Peach Steak Sauce: In a food processor bowl or blender container place 2 medium peeled, pitted, and cut up fresh peaches. Cover and process until almost smooth. In a small saucepan combine pureed peaches, 1/4 cup peach or apricot nectar, 2 tablespoons condensed beef consomme or condensed beef broth, 2 tablespoons balsamic vinegar, 1 tablespoon packed brown sugar, 1 tablespoon minced onion, and 1/4 teaspoon ground cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until sauce reaches desired consistency, stirring occasionally. Makes 1 cup.
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4 slices thick sliced bacon
4 6 once boneless steaks
salt and ground black pepper
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