1 recipe Peach Steak Sauce (see step 4)
4 slices thick-sliced bacon, cut crosswise into thirds
4 6 ounces beef boneless flat iron, ribeye, or Delmonico steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
4 medium fresh peaches, pitted and cut into eighths
4 1-inch slices French or Italian bread, toasted
1/4 cup peach or apricot nectar
PEACH STEAK SAUCE
2 tablespoons condensed beef consomme or condensed beef broth
2 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
1 tablespoon minced onion
1/4 teaspoon ground cinnamon
Prepare Peach Steak Sauce, step 4; 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.
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 degree F) to medium (160 degree F) doneness, 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.
Meanwhile, in the large skillet heat the reserved 1 tablespoon of bacon drippings. Add 2 of the peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
PEACH STEAK SAUCE:
In a blender or food processor, blend remaining 2 peaches until almost smooth. In a small saucepan combine pureed peaches, consomme, vinegar, brown sugar, onion, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or to desired consistency, stirring occasionally. Makes 1 cup.
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.