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Maple & Blue Cheese Steak Recipe

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This is a wonderful, cheesy recipe that melts in your mouth, says Susan Jerrott, Bedford, Nova Scotia. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak.

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Maple & Blue Cheese Steak Recipe

Prep: 20 min. + marinating Grill: 10 min.

Yield: 2 Servings

20 10 30

Ingredients

6 tablespoons balsamic vinegar
6 tablespoons maple syrup, divided
2 tablespoons plus 1-1/2 teaspoons Dijon mustard
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 pound beef top sirloin steak
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup crumbled blue cheese

Directions

In a small bowl, combine the vinegar, 5 tablespoons maple syrup, mustard and thyme. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for up to 3 hours. Cover and refrigerate remaining marinade.
Meanwhile, in a small skillet, saute pecans in oil until toasted. Stir in remaining maple syrup. Bring to a boil; cook for 1 minute, stirring constantly. Remove from skillet and spread onto waxed paper to cool completely.
Drain and discard marinade. Sprinkle steak with salt and pepper. Grill, over medium heat, for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
Place reserved marinade in small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes. Divide steak slices between two plates. Drizzle with sauce; sprinkle with blue cheese and pecans. Yield: 2 servings.

Nutritional Facts 1 serving equals 475 calories, 23 g fat (8 g saturated fat), 86 mg cholesterol, 689 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Maple & Blue Cheese Steak in Cooking for 2 Summer 2009, p43

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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