While reading this recipe, I said to myself right from the get-go “Use pork instead of steak”. But Better Homes and Gardens has been such a trustworthy resource over the years, I decided to stick to their recommendations.
It was really pretty good. I love the idea of steak, love the idea of peach steak sauce, love the idea of topping with peach slices and as far as I’m concerned bacon goes with ever-y-thing. The flavors are so good on their own, but seemed to compete a bit with each other when all brought together.
One thing we really liked about this recipe is that slice of toasted rustic bread as the platform for this steak stack. It soaked up all the wonderful juicy flavors that made their way down to its level.
For side dishes, I served this with grilled peach halves (pits removed) and when plated I filled them with room temperature Maytag blue cheese, which melted beautifully once it rested inside those hollowed out just cooked peaches. And some red cabbage slaw.
As you can see, I’m taking advantage of the wonderful case of Colorado Western Slope Peaches I purchased. 11 down, 34 to go.
The recipe calls to skillet fry the steak. I grilled ours on our Weber gas grill. Please note, the Peach Steak Sauce is a nice little keeper recipe. And, I think this whole concept is just screaming for pork tenderloin. Let’s take a look:
- 1 recipe Peach Steak Sauce (see step 6)
- 4 slices thick-sliced bacon, cut crosswise into thirds
- 4 6-ounce beef boneless flat iron, Ribeye, or Delmonico steaks, cut ¾- to 1-inch thick
- Salt and ground black pepper
- Nonstick cooking spray
- 4 medium fresh peaches, pitted and cut into eighths
- 4 1-inch slices French or Italian bread, toasted
- ¼ cup peach nectar
- 2 tablespoons condensed beef consomme or condensed beef broth
- 2 tablespoons balsamic vinegar
- 1 tablespoon packed brown sugar
- 1 tablespoon minced onion
- ¼ teaspoon ground cinnamon
- Prepare Peach Steak Sauce, step 6; 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.
- 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 ½ cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.
- 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.
- 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.
- 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.
Grilled Steak (or pork) with Peach Sauce…It’s What’s for Dinner.