Maple and Balsamic Shoulder Steak with Blue Cheese & Pecan Confetti

Method

Directions

1. 1
   For the marinade, combine balsamic vinegar, maple syrup, 3 tbsp dijon mustard, and thyme in a medium bowl or large freezer bag. Add steaks and marinate at least 2 hours in the fridge, preferably overnight.
2. 2
   Heat a small skillet over medium-high. Toast whole pecans for 4-6 minutes. Add 2 tbsp maple syrup and stir vigorously for 1 minute to coat. Spread the candied pecans on wax paper and let cool.
3. 3
   Heat the grill to 400°F. Pull the steaks from the fridge 30 minutes before grilling. Remove from the marinade (reserve it) and season both sides with salt and pepper. Grill 4-5 minutes per side or to desired doneness, then rest 5-10 minutes.
4. 4
   In a small saucepan, heat the reserved marinade with the remaining 1 tbsp mustard. Bring to a boil, stirring vigorously, until reduced to a syrup-like texture. Remove from heat.
5. 5
   Slice steaks into 1/2-inch thick pieces. Roughly chop the candied pecans. Spoon the sauce over the steaks, then sprinkle with chopped pecans and blue cheese crumbles.