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Grilled Balsamic & Blue Steak

10

12

Mesquite

Top round is light on fat and perfect for absorbing this zesty balsamic marinade. Sear the steak for a caramelized crust, then heap creamy blue cheese on top for a kick in the taste buds.

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  • 3 Tablespoon olive oil, plus more as needed

  • 6 Tablespoon balsamic vinegar

  • 1 Tablespoon Traeger Prime Rib Rub

  • 1 Teaspoon fresh thyme leaves, chopped

  • 1 Teaspoon finely chopped fresh rosemary, plus extra for garnish

  • 4 Clove garlic clove, minced

  • 1 1/2 Pound top round steak

  • 1/4 Cup (1/2 stick) unsalted butter, softened

  • 1/4 Cup crumbled blue cheese

  • 2 Whole red onions, sliced 1/2-inch thick

  • 2 Whole Tomatoes, sliced

  • Kosher salt

  • freshly ground black pepper

  • 1

    In a large bowl, whisk together the olive oil, balsamic vinegar, Traeger Prime Rib Rub, thyme, rosemary, and 3 cloves of garlic.

    • 3 Tablespoon olive oil, plus more as needed

    • 6 Tablespoon balsamic vinegar

    • 1 Tablespoon Traeger Prime Rib Rub

    • 1 Teaspoon fresh thyme leaves, chopped

    • 1 Teaspoon finely chopped fresh rosemary, plus extra for garnish

    • 4 Clove garlic clove, minced

  • 2

    Place the top round in a large resealable bag. Pour the balsamic mixture over the steak and rub to coat. Seal the bag and marinate in the refrigerator for at least 4 hours, or overnight.

    • 1 1/2 Pound top round steak

  • 3

    Remove the steak from the refrigerator 45 minutes before grilling to let it come to room temperature.
  • 4

    In a medium bowl, combine the butter, blue cheese, and remaining clove of garlic. Mix well. Refrigerate until ready to use.

    • 1/4 Cup (1/2 stick) unsalted butter, softened

    • 1/4 Cup crumbled blue cheese

  • 5

    When ready to cook, set the Traeger temperature to 500°F and preheat with the lid closed for 15 minutes.

    500 ˚F

  • 6

    Insert the probe into the thickest part of the steak. Place the steak directly on the grill grates towards the front of the grill. Sear for about 6 minutes on each side until the internal temperature reaches 130°F for medium-rare, or until done to your desired temperature. Remove from the grill and let rest for 10-15 minutes.

    500 ˚F

    130 ˚F

  • 7

    Brush the onion and tomato slices with olive oil, sprinkle with salt and pepper, and place directly on the grill grates towards the front of the grill until they develop slight grill marks, then move them to the middle of the grill and cook until tender, 4 minutes more.

    500 ˚F

    • 2 Whole red onions, sliced 1/2-inch thick

    • 2 Whole Tomatoes, sliced

    • To Taste Kosher salt

    • To Taste freshly ground black pepper

  • 8

    Slice the steak against the grain, then serve with the grilled onions and tomatoes, a dollop of the blue cheese butter, and a sprinkle of rosemary. Enjoy!

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