Ingredients

4 6- to 8-oz. Boneless beef rib-eye steaks, cut 1/2 inch thick
3 tsp. Sugar, divided
1 to 1-1/2tsp. Chili powder
1-1/2 tsp. Salt
1 tsp. Ground cumin
1/2 tsp. Freshly ground black pepper
1/8 to 1/4 tsp. Cayenne pepper
2 Medium firm but ripe nectarines, pitted and cut into 8 wedges each
2 tsp. Water
4 slices Bacon, preferably hickory smoked

Description

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