Tuesday, January 29, 2013

Bourbon Peach Glazed Flank Steak

I have to apologize for these horribly blurry photos.  They do no justice to this dish.  It was quite tasty and a nice change of pace, which is why I'm posting it... but my photography skills had left town that night!

Yield: 4-6 servings


Spice Rub:
1 1/2 tbsps kosher salt
1 tsp black pepper
1/2 tsp smoked paprika

1 4-5 lb flank steak
3 garlic cloves, minced
3/4 cup bourbon
1/4 cup brown sugar
1/4 cup soy sauce
1 tbsp balsamic vinegar

1/2 cup peach jam or preserves
2 tsp bourbon
Salt and pepper, to taste

Mix spices in a bowl.  Rub flank steak with the mixture and allow the meat to come to room temperature.

Preheat the oven to 325.  Heat a skillet with a bit of olive oil and brown the flank steak on both sides, about 3 minutes per side.  Remove from pan and set aside.  Reduce heat to medium and add the minced garlic. Cook until soft and then add the bourbon, brown sugar, soy sauce and vinegar.  Simmer for about 5 minutes, or until slightly reduced.  Pour mixture over the flank steak and allow to sit for an additional 30 minutes.

To make the glaze, mix bourbon and jam together and season with salt and pepper.  If you don't want it chunky, you can puree the glaze.

Finally, preheat the oven to broil.  Spread the glaze over the meat, reserving about 1/4 cup for serving.  Cook the flank steak to desired temp (in my oven it took about 6 minutes for medium rare).

When the steak comes to desired doneness, remove to a cutting board. Allow to rest for about 15 minutes before cutting.  Slice meat against the grain and drizzle with reserved glaze.  Enjoy!

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