Grilled Flank Steak with Sweet and Spicy Peach-Bourbon Glaze
Indulge in the bold flavors of this Grilled Flank Steak with Sweet and Spicy Peach-Bourbon Glaze. Perfect for summer barbecues or dinner parties, this dish features tender flank steak rubbed with a savory spice blend and complemented by a luscious sauce made from fresh peach nectar, bourbon, and a hint of heat. This recipe showcases a delightful balance of sweetness and spice that elevates the steak's natural flavors, making it a standout choice for meat lovers and grill enthusiasts alike. Serve with your favorite sides and enjoy a mouthwatering meal that is sure to impress your guests!
N/A
Servings
350
Calories
19
Ingredients
Ingredients
Vegetable oil
1 teaspoon (For sautéing)
Vidalia onion
3/4 cup (Chopped)
Garlic cloves
2 (Minced)
Peach nectar
1 1/2 cups (As is)
Brown sugar
3 tablespoons (Divided; for sauce and spice rub)
Cider vinegar
2 tablespoons (As is)
Bourbon
3 tablespoons (As is)
Ketchup
2 tablespoons (As is)
Worcestershire sauce
1 1/2 teaspoons (As is)
Crushed red pepper flakes
1/2 teaspoon (As is)
Fresh lime juice
1 tablespoon (Freshly squeezed)
Garlic powder
1 3/4 teaspoons (As is)
Ground cumin
1 1/4 teaspoons (As is)
Salt
1 teaspoon (As is)
Ground coriander
1 teaspoon (As is)
Paprika
1 teaspoon (As is)
Dry mustard
3/4 teaspoon (As is)
Fresh ground black pepper
3/4 teaspoon (As is)
Flank steaks
2 (1 lb each) (Trimmed)
Instructions
1
To prepare the sauce, heat vegetable oil in a medium saucepan over medium-high heat. Add the chopped Vidalia onion and minced garlic, sautéing for about 5 minutes or until the onion is soft and translucent.
2
Stir in the peach nectar, 3 tablespoons of brown sugar, and cider vinegar. Bring the mixture to a boil and cook until it has reduced to about 1 cup, which should take approximately 15 minutes.
3
Once reduced, incorporate the bourbon, ketchup, Worcestershire sauce, and crushed red pepper flakes. Continue to cook the sauce over medium heat for an additional 2 minutes, stirring occasionally.
4
Remove the sauce from heat and stir in fresh lime juice. Allow it to cool slightly before transferring to a blender and processing until smooth.
5
Preheat your grill to medium-high heat. While the grill heats up, prepare the spice rub for the steak by combining the remaining 1 tablespoon of brown sugar, garlic powder, ground cumin, salt, ground coriander, paprika, dry mustard, and black pepper in a small bowl.
6
Rub this spice mixture generously over both sides of the trimmed flank steaks.
7
Once the grill is ready, place the steaks on a rack coated with cooking spray. Grill each side for 7 minutes, or until they reach your desired level of doneness.
8
After grilling, allow the steak to rest for 5 minutes before slicing it diagonally against the grain into thin strips.
9
Serve the sliced steak warm with the spicy peach-bourbon sauce drizzled over the top or on the side for dipping.
Nutrition Information
15g
Fat
19g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main protein in this recipe?
The main protein used in this recipe is two 1-pound trimmed flank steaks.
What are the primary flavors of the glaze?
The glaze features a sweet and spicy profile combining peach nectar, bourbon, brown sugar, and crushed red pepper flakes.
What kind of onion is recommended for the sauce?
The recipe specifies using 3/4 cup of chopped Vidalia onion for its mild and sweet flavor.
How long should I sauté the onions and garlic?
You should sauté the onion and minced garlic in vegetable oil for about 5 minutes or until the onion is soft and translucent.
What is used as the base liquid for the peach glaze?
The base liquid for the sauce is 1 1/2 cups of peach nectar.
How much should the peach nectar mixture be reduced?
The mixture of peach nectar, brown sugar, and cider vinegar should be boiled until it reduces to approximately 1 cup, taking about 15 minutes.
When do I add the bourbon to the sauce?
The bourbon is added after the peach nectar mixture has reduced, along with ketchup, Worcestershire sauce, and red pepper flakes.
Do I need to blend the sauce?
Yes, after the sauce has cooled slightly and lime juice is added, it should be processed in a blender until smooth.
What ingredients are in the dry spice rub for the steak?
The spice rub consists of brown sugar, garlic powder, ground cumin, salt, ground coriander, paprika, dry mustard, and black pepper.
What temperature should the grill be set to?
The grill should be preheated to medium-high heat for cooking the flank steak.
How long does the steak need to cook on each side?
The flank steaks should be grilled for approximately 7 minutes per side, or until they reach your desired doneness.
Is it necessary to rest the meat after grilling?
Yes, you should allow the steak to rest for 5 minutes before slicing to ensure the juices redistribute.
How should the flank steak be sliced?
The steak should be sliced diagonally against the grain into thin strips.
How many calories are in one serving of this dish?
There are approximately 350 calories per serving.
What is the protein content per serving?
Each serving contains approximately 30 grams of protein.
How much fat is in this recipe?
The recipe contains 15 grams of fat per serving.
What is the carbohydrate count for this steak dish?
There are 19 grams of carbohydrates per serving.
What kind of vinegar is used in the sauce?
The recipe calls for 2 tablespoons of cider vinegar.
How much bourbon is required for the glaze?
The glaze requires 3 tablespoons of bourbon.
What adds the citrus element to the sauce?
One tablespoon of freshly squeezed lime juice is stirred into the sauce after it is removed from the heat.
Can I use regular onions if I don't have Vidalia?
While Vidalia is recommended for its sweetness, you can substitute with another mild onion, though the flavor profile may change slightly.
What provides the heat in the peach-bourbon glaze?
The heat comes from 1/2 teaspoon of crushed red pepper flakes added to the sauce.
Is brown sugar used in both the sauce and the rub?
Yes, the 3 tablespoons of brown sugar are divided between the glaze and the dry spice rub.
What type of mustard is used in the spice rub?
The recipe uses 3/4 teaspoon of dry mustard for the steak seasoning.
How many ingredients are in this recipe in total?
There are 19 total ingredients used to make the steak and the glaze.
Is the grill rack supposed to be greased?
Yes, the instructions recommend coating the grill rack with cooking spray before placing the steaks.
Can the sauce be served on the side?
Yes, the sauce can be drizzled over the top of the sliced meat or served on the side for dipping.
What spices give the rub an earthy flavor?
Ground cumin and ground coriander provide the earthy notes in the dry rub.
How many steaks does the recipe call for?
The recipe calls for two flank steaks, each weighing approximately 1 pound.
Is this recipe suitable for a summer barbecue?
Yes, the grilled nature of the dish and the peach-bourbon flavors make it a standout choice for summer gatherings.