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.
Trim fat from meat. Lightly season meat with salt and pepper. Lightly coat a heavy 12-inch skillet with 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 degrees F) to medium (160 degrees 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 about 3 minutes or until peaches are brown 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. Makes: 4 servings
Peach Steak Sauce
Peel, pit, and cut up peaches. Place peaches in a blender or food processor. Cover and blend or process until almost smooth. In a small saucepan combine pureed peaches, peach or apricot nectar, condensed beef consomme or condensed beef broth, balsamic vinegar, brown sugar, onion, and cinnamon. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until desired consistency, stirring occasionally.