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

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.

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.

Ratings & Reviews

swarman's Review

February 23, 2014

llcobb's Review

October 01, 2012

caroly1231's Review

June 24, 2012

naperdeb1's Review

June 06, 2012
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.

laegnome's Review

September 20, 2011
Delicious! The flavors work wonderfully together...I wasn't able to get flat-iron steak, so I used top sirloin on the recommendation of the meat counter at my grocery store. Next time, though, I'm holding out for flat-iron or going with filet mignon. Highly recommended!

cathykelley's Review

September 09, 2010