Dayton Bariatric Center

Spice Rubbed Flank Steak with Spicy Peach-Bourbon Sauce

 

Sauce: 

            1 teaspoon Vegetable oil

           3/4 cup chopped Sweet Onion

           2 garlic cloves, minced

           1 1/2 cups Peach Nectar

           3 Tablespoons Brown Sugar

           2 Tablespoons Cider Vinegar

           2 Tablespoons Ketchup

           3 Tablespoons Bourbon

           1 1/2 teaspoons Worcestershire Sauce

           1/2 teaspoon crushed Red peppers

           1 tablespoon Lime juice

 

Sauté onions and garlic in oil until tender.

Add peach nectar and sugar and vinegar and boil, reducing liquid to 1 cup (about 15 minutes)

Remove from heat, add bourbon, ketchup, Worcestershire sauce and red peppers

Return to heat and cook 2 minutes, stirring constantly.

Remove from heat and stir in lime juice.

Cool sauce. Puree smooth in blender.

 

Steak: 

           

           1 1/4 teaspoon garlic powder

           1 1/4 teaspoon ground cumin

           1 teaspoon salt

           1 teaspoon ground coriander

           1 teaspoon paprika

           3/4 teaspoon dry mustard

           3/4 teaspoon Black Pepper

           2 - 1 pound Flank Steaks

           Cooking Spray

 

Combine all ingredients (brown sugar thru black pepper) and rub on both sides of steaks.

Before starting grill, coat grill grates with cooking spray and place steaks on the grill.

Grill steaks approx. 7 minutes on each side (medium) or until it reaches desired doneness.

Cut steak diagonally across the grain and serve with the Spicy Peach-Bourbon Sauce.

 

* These figures include the sauce:  265 Calories  Fat: 9.5g  Protein: 23.8g   Carbs:17.4g  Chol.: 57mg