Maple-Mustard-Glazed Balsamic steak With Blue Cheese-Pecan Confetti

By teresafu

Diane Sparrow, Osage, Iowa, Southern Living

JANUARY 2006
Original was made with steak but good with chicken also.

Ingredients

• 1/3 cup balsamic vinegar
• 1/3 cup pure maple syrup
• 4 tablespoons Dijon mustard, divided
• 3 tablespoons chopped fresh thyme
• 2 (1-pound steak
• 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 or goat cheese.
• Garnish: fresh thyme sprigs

Details

Servings 4
Preparation time 5mins
Cooking time 20mins
Adapted from myrecipes.com

Preparation

Step 1

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 steak, 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 steak from marinade, reserving marinade. Sprinkle 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 steak into 1/2-inch-thick slices; sprinkle with pecans and blue cheese. Serve with sauce. Garnish, if desired.

I skipped the marinading step and just added the marinade after steak was cooked in oven. First i put the goat cheese on then nuts then syrup.