Rating: 5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 7

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.

Diane Sparrow, Osage, Iowa
Recipe by Southern Living January 2006

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Recipe Summary

prep:
5 mins
cook:
15 mins
chill:
2 hrs
total:
2 hrs 20 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

  • 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.)

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

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