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Grilled Balsamic & Blue Steak

Grilled Balsamic & Blue Steak

By Traeger Kitchen

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.

Prep Time

10 Min

Cook Time

12 Min




This recipe serves:


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Units of Measurement:
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 chopped fresh rosemary, plus more for garnish
4 garlic cloves, minced, divided
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
To Taste kosher salt
To Taste 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.

  • 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.

  • 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.

  • 5

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

    500 ˚F / 260 ˚C


  • 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 / 260 ˚C

    130 ˚F / 54 ˚C


  • 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 / 260 ˚C


  • 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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