Ingredients

Sauce

* 1 teaspoon vegetable oil
* 3/4 cup chopped vidalia onions
* 2 garlic clove, minced
* 1 1/2 cups peach nectar
* 3 tablespoons brown sugar
* 2 tablespoons cider vinegar
* 3 tablespoons bourbon
* 2 tablespoons ketchup
* 1 1/2 teaspoons Worcestershire sauce
* 1/2 teaspoon crushed red pepper flakes
* 1 tablespoon fresh lime juice

Steak

* 1 tablespoon brown sugar
* 1 3/4 teaspoons garlic powder
* 1 1/4 teaspoons ground cumin
* 1 teaspoon salt
* 1 teaspoon ground coriander
* 1 teaspoon paprika
* 3/4 teaspoon dry mustard
* 3/4 teaspoon fresh ground black pepper
* 2 (1 lb) flank steaks, trimmed

Directions

To make the sauce: heat oil in a saucepan over med-high heat; add in onion and garlic; stir/saute 5 minutes or until tender.Add in nectar, 3 tablespoons sugar, and vinegar; bring to a boil; cook until reduced to 1 cup (about 15 minutes).

Add in bourbon, ketchup, Worcestershire, and pepper flakes; cook over medium heat for 2 minutes, stirring occasionally.Remove from heat and stir in lime juice; cool slightly.Pour sauce into a blender; process until smooth,Prepare grill.

To make the steak: combine 1 tablespoon sugar and the next 7 ingredients; rub over both sides of steaks.Place steak on grill rack coated with cooking spray; grill 7 minutes on each side or until desired degree of doneness.Cut steak diagonally across the grain into thin slices; serve with sauce.