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Maple & Blue Cheese Steak

Maple & Blue Cheese Steak
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.
2 ServingsPrep: 20 min. + marinating Grill: 10 min.

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
© Taste of Home 2013

2 of 2

Maple & Blue Cheese Steak (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013