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Prep Time
5 Mins
Cook Time
15 Mins
Chill Time
2 Hours
Yield
Makes 4 servings

How to Make It

Step 1

Combine vinegar, 1/3 cup maple syrup, 2 tablespoons mustard, and thyme in a shallow dish or large zip-top plastic freezer bag; add steaks, turning to coat. Cover or seal, and chill 2 hours, turning occasionally.

Step 2

Heat olive oil in a large heavy skillet over medium-high heat; add pecans, stirring to coat. Stir in 2 tablespoons maple syrup, and cook, stirring constantly, 1 minute. Remove pecans from pan, and spread on wax paper to cool.

Step 3

Remove steaks from marinade, reserving marinade. Sprinkle steaks evenly with salt and pepper.

Step 4

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or to desired degree of doneness. Keep warm.

Step 5

Whisk together reserved marinade and remaining 2 tablespoons mustard in a small saucepan. Bring to a boil, and cook at least 2 minutes. (Sauce should be thick and syrupy.)

Step 6

Cut steaks into 1/2-inch-thick slices; sprinkle with pecans and blue cheese. Serve with sauce. Garnish, if desired.

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