Peach Steak Sauce:
2 medium fresh peaches, peeled, pitted, and cut up
1/4 cup peach or apricot nectar
2 tbs condensed beef broth
2 tbs balsamic vinegar
1 tbs packed brown sugar
1 tbs minced onion
1/4 tsp ground cinnamon pieces
1.In a blender or food processor, blend peaches until almost smooth.
2.In a small saucepan combine pureed peaches and remaining ingredients. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.
1 recipe Peach Steak Sauce (1 cup)
4 slices thick-sliced bacon, cut crosswise into thirds
4 6-ounce beef boneless steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
2 fresh peaches, pitted and cut into eighths
4 1-inch slices French or Italian bread, toasted
1. Prepare Peach Steak Sauce; 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.
2. 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° F) to medium (160° F), turning occasionally. (If meat browns too quickly, reduce heat to medium low.) Use 1/2 cup of the Peach Steak Sauce to brush on steaks during the last 5 minutes of cooking.
3. Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
4. 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.
Roasted Potato Kabobs:
1/2 pound small potatoes (reds work really well)
2 tbs butter or margarine, melted
2 tbs olive oil
2 tbs snipped fresh thyme
1/2 tsp salt
1/4 tsp freshly ground black pepper
4 eight inch wooden skewers
1. Soak four 8-inch wooden skewers in water for 30 minutes. Scrub potatoes. Cut any large potatoes in half. In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain. Or place potatoes in a microwave-safe bow with 2 tablespoons water. . Cook, covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
2. Preheat oven to 475° F. Thread potatoes on the 4 soaked wooden skewers. Place kabobs on a baking sheet. In a small bowl combine melted butter and olive oil. Brush potatoes with butter mixture. Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown. Makes 4 servings.