Ingredients

Directions

1. Combine vinegar, maple syrup, Worcestershire sauce, thyme and garlic in a sealable freezer bag. Pierce steak all over with a fork and add to bag, massaging marinade into meat; seal and refrigerate for 8 to 12 hours. 2. Remove beef from marinade, reserving marinade. Pat steak dry with paper towel; season all over with salt and pepper. 3. Heat oil over medium-high heat in a large cast-iron or stainless-steel skillet. Cook steak for 4 to 6 minutes, turning once, until browned; transfer steak to a wire rack on a foil-lined rimmed baking sheet. Set skillet aside to make the sauce. 4. Insert oven-safe meat thermometer sideways into centre of steak. To finish cooking, place in preheated 450°F (230°C) oven for 6 to 8 minutes for medium-rare doneness (145°F/63°C) at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done). Transfer to a cutting board and let rest for 5 minutes. 5. Meanwhile, add reserved marinade to the skillet and bring to a boil over medium-high heat. Reduce heat; simmer for 3 to 5 minutes, stirring, until thickened and reduced to a syrupy consistency. 6. Slice steak thinly across the grain and divide between 2 warmed plates. Top with pan sauce, blue cheese and pecans.

How to Cook It

Pan-Frying

Cuts Used in This Recipe

Pan-Fried Maple-Balsamic Steak with Pecans & Blue Cheese

Sirloin Tip

Pan-Fried Maple-Balsamic Steak with Pecans & Blue Cheese

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Sirloin Tip Marinating Steak

Sirloin Tip Steak (Cap Removed)

Halal Sirloin Tip Steak (Cap Removed)

Sirloin Tip Marinating Medallion

Bottom Sirloin Ball Tip Marinating Steak