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
Mix the thyme, mustard, vinegar and 5 tablespoons of maple
syrup together in a small bowl. In a big Ziplock plastic bag, put in
2/3 cup of the marinade mixture and steak. Seal the Ziplock bag
and turn to coat the steak with the marinade; keep in the fridge
for up to 3 hours. Cover the remaining marinade and keep it in
the fridge as well.
While the steak is marinating, cook the pecans in a small skillet
with oil until the pecans are toasted. Add in the remaining maple
syrup and mix. Let the mixture boil and cook it while
continuously stirring for 1 minute. Remove the pecan mixture
from the skillet and transfer it on waxed paper to let it fully cool
Drain the marinated steak and throw away the marinade mixture.
Season the marinated steak with pepper and salt. Put the steak on
a grill over medium heat and let it grill for 4 to 6 minutes on
every side until the preferred meat doneness is achieved (a
thermometer inserted on the meat should indicate 170 ° F for
well-done, 160 ° F for medium and 145 ° F for medium-rare).
Allow the steak to sit for 5 minutes before cutting it.
In a small saucepan, put in the reserved marinade mixture. Let it
boil and cook the mixture for about 2 minutes until the liquid has
reduced in volume to 1/4 cup. Distribute the sliced steaks evenly
onto 2 individual plates. Pour the sauce over the sliced steaks and
top it off with pecans and blue cheese.
Nutrition Information :
Calories: 475 calories
Sodium: 689mg sodium
Fiber: 1g fiber)
Total Carbohydrate: 38g carbohydrate (31g sugars
Cholesterol: 86mg cholesterol
Protein: 29g protein.
Total Fat: 23g fat (8g saturated fat)