In a saucepan, simmer the peach nectar until reduced to 1/2 cup, about 30 minutes. Once reduced, set aside and cool.
Combine the masa, flour, salt, pepper and smoked paprika in a bowl. Dredge the steaks on both sides. Grill the steaks at 350 degrees F, 3 to 4 minutes per side.
Mix the peach reduction with the mayo. Spread some mayo on the buns (reserving any extra for another use). Add the steak and top with the greens.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Ryan Lamon and Diana Lamon