ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple-Mustard Broiled Steak

Photo: Jennifer Davick; Styling: Lisa Powell Bailey
Prep time 10 mins
Cook time 37 mins
Other time 8 hrs, 35 mins
Yield Makes 4 servings


  • 1/4 cup chopped pecans
  • 2/3 cup maple syrup
  • 2/3 cup balsamic vinegar
  • 1/3 cup Dijon mustard
  • 3 tablespoons fresh thyme leaves
  • 1 (1-lb.) flat iron steak
  • 1 teaspoon kosher salt
  • 1 teaspoon ground pepper
  • 3 ounces crumbled blue cheese

How to Make It

  1. Preheat oven to 350°. Place pecans in a single layer in a shallow pan, and bake, stirring occasionally, 5 to 7 minutes or until toasted and fragrant.

  2. Whisk together syrup and next 3 ingredients; remove and reserve half of syrup mixture. Add remaining half of mixture to a large, shallow dish or zip-top plastic freezer bag. Trim steak, if necessary, and add to dish or zip-top plastic freezer bag, turning to coat. Cover or seal, and chill 8 hours, turning once after 4 hours.

  3. Remove steak from marinade, discarding marinade. Sprinkle steak with salt and pepper. Let stand at room temperature 30 minutes.

  4. Cook reserved half of marinade in a small saucepan over medium heat 10 minutes or until reduced by half.

  5. Place steak on a lightly greased wire rack in a heavy-duty aluminum foil-lined jelly-roll pan. Broil 6 inches from heat 8 to 10 minutes on each side or to desired degree of doneness. Remove from oven; let stand 5 minutes before slicing. Spoon sauce over steak, and top with toasted pecans and blue cheese.