Maple and Balsamic Shoulder Steak with Blue Cheese & Pecan Confetti
The maple and balsamic graze adds a sweet tang to this tender steak. Top with blue cheese and pecans for complex flavor in every bite.
Servings : 2 Prep Time : 20 minutes Total Time : 6 hours 40 minutes
- ½ cup whole pecans
- 2 tbsp maple syrup
- 1 tsp salt and pepper
- ⅓ cup blue cheese crumbles
- 2 shoulder steaks (1 lb each)
- ⅓ cup balsamic vinegar
- ⅓ cup maple syrup
- 4 tbsp dijon mustard
- 3 tbsp fresh thyme, minced
To create the marinade, combine balsamic vinegar, maple syrup, 3 tbsp dijon mustard, and thyme in a medium bowl or large freezer bag. Add steaks and allow to marinate at least 2 hours in the fridge (preferably overnight).
Heat a small skillet to medium high. Toast whole pecans 4-6 minutes. Add 2 tbsp of maple syrup and stir vigorously for 1 minute to coat pecans. Remove from heat and spread pecan mixture over wax paper. Allow to cool.
Heat grill to 400 F. Remove steaks from the fridge 30 minutes before grilling. Remove steaks from marinade, reserving marinade mixture for later. Season each side of the steak with salt and pepper. Grill for 4-5 minutes per side or to desired doneness. Remove from grill and allow to cool for 5-10 minutes.
In a small saucepan, heat reserved marinade and remaining 1 tbsp of mustard. Bring to a boil and stir vigorously until sauce has been reduced to a syrup-like texture. Remove from heat.
Slice steaks into ½ inch thick slices. Roughly chop candied pecans. To serve, spoon sauce over steaks, sprinkling chopped pecans and blue cheese crumbles on top.