Fabulous taste and easy to do! Used for a dinner club and got excellent reviews from all. I did use skirt steak tenderized by the butcher instead of flat iron. Will definitely make again.
Maple-Mustard-Glazed Balsamic Steaks With Blue Cheese-Pecan Confetti
BRAND WINNER U.S. BEEF. The flat-iron cut is one of the most tender beef cuts available. If you can't find a cut called flat-iron, ask your butcher for "shoulder top blade steaks," as they are one and the same.
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Chill: 2 Hours
- 1/3 cup balsamic vinegar
- 1/3 cup pure maple syrup
- 4 tablespoons Dijon mustard, divided
- 3 tablespoons chopped fresh thyme
- 2 (1-pound) Flat-Iron Steaks
- 1 tablespoon olive oil
- 1/3 cup chopped pecans
- 2 tablespoons pure maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3 ounces crumbled Blue Cheese
- Garnish: fresh thyme sprigs
- 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.
- 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.
- 3. Remove steaks from marinade, reserving marinade. Sprinkle steaks evenly with salt and pepper.
- 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.
- 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.)
- 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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