Maple & Blue Cheese Steak |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
|
This is a wonderful, cheesy recipe that melts in your mouth, says Susan Jerrott, Bedford, Nova Scotia. I love this traditional Canadian meal. It certainly has a special feel; the sauce is a fantastic complement to steak. Ingredients:
6 tablespoons balsamic vinegar |
6 tablespoons maple syrup, divided |
2 tablespoons plus 1-1/2 teaspoons dijon mustard |
1 tablespoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/2 pound beef top sirloin steak |
2 tablespoons chopped pecans |
1-1/2 teaspoons olive oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup crumbled blue cheese |
Directions:
1. In a small bowl, combine the vinegar, 5 tablespoons maple syrup, mustard and thyme. Pour 2/3 cup marinade into a large resealable plastic bag; add the steak. Seal bag and turn to coat; refrigerate for up to 3 hours. Cover and refrigerate remaining marinade.
2. Meanwhile, in a small skillet, saute pecans in oil until toasted. Stir in remaining maple syrup. Bring to a boil; cook for 1 minute, stirring constantly. Remove from skillet and spread onto waxed paper to cool completely.
3. Drain and discard marinade. Sprinkle steak with salt and pepper. Grill, over medium heat, for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 5 minutes before slicing.
4. Place reserved marinade in small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup, about 2 minutes. Divide steak slices between two plates. Drizzle with sauce; sprinkle with blue cheese and pecans. Yield: 2 servings.
|
|