Directions

1. Mix the vinegar, 5 tablespoons maple syrup, mustard and thyme together in a small bowl.
2. Pour 2/3 cup of the mixture into a large resealable plastic bag. Place the steak in the bag, seal it and turn to coat. Store the bag in the refrigerator for up to 3 hours. Cover and refrigerate the leftover marinade.
3. Meanwhile, saute pecans in oil in a small skillet until toasted. Mix in remaining maple syrup. Bring to a boil, and then cook for 1 minute, stirring constantly. Transfer from the skillet onto waxed paper and spread evenly. Allow to cool.
4. Drain and discard marinade. Season the steak with salt and pepper. Grill the steak, over medium heat, for 4-6 minutes on each side or until meat reaches desired doneness. Allow to cool for 5 minutes.
5. Put the reserved marinade in small saucepan. Bring to a boil, and then cook for about 2 minutes. Divide steak slices between two plates. Drizzle with sauce; top with blue cheese and pecans.