In a saucepan
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.