This is a wonderful, cheesy recipe that melts in your mouth. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. —Susan Jerrott, Bedford, Nova Scotia
Maple & Blue Cheese Steak
Maple & Blue Cheese Steak
Prep Time
20 min
Cook Time
10 min
Yield
2 servings
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 shallow dish; add the steak and turn to coat. Cover and 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.
Nutrition Facts
1 each: 475 calories, 23g fat (8g saturated fat), 86mg cholesterol, 689mg sodium, 38g carbohydrate (31g sugars, 1g fiber), 29g protein.
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