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Ingredients

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

Description

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

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