Grilled Steak with Peach Steak Sauce

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:

Grilled Steak With Peach Sauce
Recipe type: entree
Serves: 4
  • 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
  1. Prepare Peach Steak Sauce, step 6; set aside.
  2. 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.
  3. Lightly season steaks with salt and pepper.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

On this day..

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  1. says

    I’m with you. Although the beef does look and sound really delicious, I think that this would be really great on pork. I do have to say that I have recently dug out the old cast iron skillet and have been pan frying my steaks in it. It is a nice, crispy, crusty change from the gas grill.

    • Lea Ann says

      As always, thanks for stopping by Sam and the comment. I hope I have enough peaches left to give the pork thing a try. If not, there’s always supermarket peaches.

  2. says

    Peach steak sauce – that is a find! I love sweet sauces like this with pork, too! Definitely going to give this a whirl. We were blessed with a giant basket of fresh peaches one year and ate all we could, but macerated and froze a lot of them in 2 cup quantities – the perfect amount for a cobbler during the winter. It’s a delicious time of the year, isn’t it? :)

    • Lea Ann says

      I love your macerate and freeze. I’ll probably use them up this year. I pickled peaches and will soon be blogging about it.

  3. says

    This looks great Lea Ann. Being in the throes of school nights now, if it’s not in a crockpot it’s not happening during the week at least. I’ll applaud your upholding of the original recipe and echo each you and Karen to say I vote for pork. Great way to use these delicious peaches either way!

    • Lea Ann says

      I hear ya Toni! I don’t even have kids, but am not finding a lot of time to cook during the week…darnit. I’ve been loving our peaches this year, I’ll hate to see the last one go.

  4. says

    There are a lot of folks who cannot appreciate grilled fruits. The peaches….SO DELICIOUS!!! Fruit and meat is a winning combination. I can see why you would lean towards the pork -Yet beef really works.


  5. says

    That peach sauce sounds fantastic. I missed my chance to order CO peaches a few weeks ago and I’m so disappointed! I’m hoping for one more opportunity this year. Fingers are crossed…

  6. says

    well yeeeeah….I’d have to go with pork too. I love steak but peach really needs pork, you were right.

    I hate when I do a cook like this and end up thinking, “WHY DIDN’T I LISTEN TO MYSELF?!?!?” Gut feelings are usually right.

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