Ingredients

1 teaspoon vegetable oil ¾ cup chopped Vidalia or other sweet onion 2 cloves garlic, minced 1 ½ cups peach nectar 3 tablespoons brown sugar 2 tablespoons cider vinegar 3 tablespoons bourbon 2 tablespoons ketchup 1 ½ teaspoons Worcestershire sauce ½ teaspoon crushed red pepper 1 tablespoon fresh lime juice 1 tablespoon brown sugar 1 ¼ teaspoons garlic powder 1 ¼ teaspoons ground cumin 1 teaspoon salt 1 teaspoon ground coriander 1 teaspoon paprika ¾ teaspoon dry mustard ¾ teaspoon freshly ground black pepper 2 (1-pound) flank steaks, trimmed

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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