Friday, November 7, 2008

New York Strip Steaks with Peach Sauce

I absolutely love peaches. As a child growing up in Northern California, there were huge fresh peaches around all the time. I know this one sounds a little strange, but the peaches and New York Strip Steak really do combine to make one unforgettable flavor. Give it a try if you are not too timid. It really is great!

New York Strip Steak Recipe from Lobster Gram

  • 4 slices thick-sliced bacon, cut crosswise into thirds
  • 2 10 oz New York Strip Steaks
  • 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

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. 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) , 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 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 a steak, peach slices, and bacon. Pass remaining Peach Steak Sauce. Makes 4 servings.

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