Prep Time
10 Mins
Cook Time
37 Mins
Other Time
8 Hours 35 Mins
Yield
Makes 4 servings
Photo: Jennifer Davick; Styling: Lisa Powell Bailey

How to Make It

Step 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.

Step 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.

Step 3

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

Step 4

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

Step 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.

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