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...."
INGREDIENTS
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Sauce:
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1 teaspoon vegetable oil
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3/4 cup chopped Vidalia or other sweet onion
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2 garlic cloves, minced
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1 1/2 cups peach nectar
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3 tablespoons brown sugar
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2 tablespoons cider vinegar
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3 tablespoons bourbon
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2 tablespoons ketchup
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1 1/2 teaspoons Worcestershire sauce
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1/2 teaspoon crushed red pepper
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1 tablespoon fresh lime juice
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Steak:
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1 tablespoon brown sugar
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1 1/4 teaspoons garlic powder
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1 1/4 teaspoons ground cumin
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1 teaspoon salt
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1 teaspoon ground coriander
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1 teaspoon paprika
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3/4 teaspoon dry mustard
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3/4 teaspoon freshly ground black pepper
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2 (1-pound) flank steaks, trimmed
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Cooking spray
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