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Maple-Mustard-Glazed Balsamic Flat Iron Steak

Eggtucky Posts: 2,746
edited November -1 in Beef


1 or 2 Flat Irons
1/3 Cup Balsamic Vinegar
1/3 Cup pure Maple Syrup
4 TBSP Dijon mustard, divided
3 Tbsp chopped fresh thyme
1 Tbsp EVOO
1/3 cup chopped pecans
2 Tbsp pure maple syrup
1 tsp kosher salt
1/2 tsp pepper
3 oz crumbled blue cheese


1. Combine vinegar, 1/3 cup maple syrup, 2Tbsp mustard, and thyme in shallow dish or zip-top freezer bag, add steak(s) to coat. Cover or seal and chill for 2 hrs minimum, turning occassionally.
2. Heat olive oil in large heavy skillet over medium high heat, add pecans, stirring to coat. Stir in 2 Tbsp maple syrup, and cook stirring constantly, for 1 minute. Remove pecans from pan and spread on wax paper to cool.
3. Remove steaks from marinade. reserving marinade. Sprinkle steak(s) with salt and pepper. Let stand at room temp for 30 mins.
4. Setup Egg for direct sear at high temp (600+)
5. Sear for 60 seconds per side.
6. Pull steak off egg only long enough to get to 600 dome then back on the egg for 3 ½ to 4 minutes per side or to internal of desired temp.
7. Remove steak from egg wrap in foil for 10 mins.
8. Whisk together reserved marinade and remaining 2 Tbsp mustard in a small sauce pan. Bring to a boil and simmer 2 minutes or until sauce is thick and syrupy.
9. Cut steak(s) into 1/2 inch thick slices, sprinkle with pecans and blue cheese. Either serve with sauce for dipping or pour sauce over steak before adding pecans and blue cheese. ENJOY!!


Number of Servings:

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