SIZZLING PEACHES AND STEAK
Source: Better Homes and Gardens
Makes 4 servings
4 slices thick-sliced bacon, cut crosswise into thirds
4 (6-ounce each) beef boneless flat iron, rib eye, or Delmonico steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
1 recipe Peach Steak Sauce (see recipe below)
2 fresh peaches, pitted and cut into eighths
4 slices Texas toast, toasted
In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels; set aside. 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. 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 peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
To serve, place a toast slice on each plate. Top with bacon, a steak, and the peaches. Pass remaining Peach Steak Sauce.
PEACH STEAK SAUCE
Makes 1 cup
2 medium peeled, pitted, and cut up fresh peaches
1/4 cup peach or apricot nectar
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
Place peaches in a food processor bowl or blender container. Cover and process until almost smooth.
In a small saucepan combine pureed peaches, peach or apricot nectar, beef consomme or broth, balsamic vinegar, brown sugar, onion, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until sauce reaches desired consistency, stirring occasionally.
Source: Better Homes and Gardens
Makes 4 servings
4 slices thick-sliced bacon, cut crosswise into thirds
4 (6-ounce each) beef boneless flat iron, rib eye, or Delmonico steaks, cut 3/4- to 1-inch thick
Salt and ground black pepper
Nonstick cooking spray
1 recipe Peach Steak Sauce (see recipe below)
2 fresh peaches, pitted and cut into eighths
4 slices Texas toast, toasted
In a large skillet cook bacon until crisp and brown. Remove from skillet. Drain on paper towels; set aside. 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. 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 peaches and cook over medium-high heat for about 3 minutes or until peaches are browned and heated through, stirring and turning peaches occasionally.
To serve, place a toast slice on each plate. Top with bacon, a steak, and the peaches. Pass remaining Peach Steak Sauce.
PEACH STEAK SAUCE
Makes 1 cup
2 medium peeled, pitted, and cut up fresh peaches
1/4 cup peach or apricot nectar
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
Place peaches in a food processor bowl or blender container. Cover and process until almost smooth.
In a small saucepan combine pureed peaches, peach or apricot nectar, beef consomme or broth, balsamic vinegar, brown sugar, onion, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or until sauce reaches desired consistency, stirring occasionally.
MsgID: 1417879
Shared by: Halyna - NY
In reply to: ISO: Tulsa, OK Shadown Mountain Inn - Steak &...
Board: Copycat Recipe Requests at Recipelink.com
Shared by: Halyna - NY
In reply to: ISO: Tulsa, OK Shadown Mountain Inn - Steak &...
Board: Copycat Recipe Requests at Recipelink.com
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Reviews and Replies: | |
1 | ISO: Tulsa, OK Shadown Mountain Inn - Steak & Peaches |
Marty - Jasper, GA | |
2 | Recipe: Sizzling Peaches and Steak (not Shadow Mountain Inn) |
Halyna - NY |
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