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5* Maple & Blue Cheese Steak (2)

Source of Recipe

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5* Maple & Blue Cheese Steak (2)

Cooking for 2 Summer 2009
Reviews rate this recipe 5 Stars!
Prep: 20 min. + marinating Grill: 10 min.
MAKES: 2 servings

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.

1 serving equals 475 calories, 23 g fat (8 g saturated fat), 86 mg cholesterol, 650 mg sodium, 38 g carbohydrate, 1 g fiber, 29 g protein.