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Grilled Balsamic & Blue Steak

Prep Time

10 Minutes

Cook Time

12 Minutes

Effort

Pellets

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.

Ingredients

How many people are you serving?

2

Units of Measurement:

main

  • 3 Tablespoon olive oil

  • 6 Tablespoon balsamic vinegar

  • 1 Tablespoon Traeger Prime Rib Rub

  • 1 Teaspoon chopped thyme leaves

  • 1 Teaspoon rosemary, chopped

  • 4 Clove garlic, minced

  • 1 1/2 Pound top round steak

  • 1/4 Cup unsalted butter, softened

  • 1/4 Cup crumbled blue cheese

  • 2 Whole red onion, sliced thick

  • 2 Whole Tomatoes, sliced

  • kosher salt

  • ground black pepper

Steps

  • 1

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

    Ingredients

    • 3 Tablespoon olive oil

    • 6 Tablespoon balsamic vinegar

    • 1 Tablespoon Traeger Prime Rib Rub

    • 1 Teaspoon chopped thyme leaves

    • 1 Teaspoon rosemary, chopped

    • 4 Clove garlic, 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.

    Ingredients

    • 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.

    Ingredients

    • 1/4 Cup 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 close for 15 minutes.
  • 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 it from the grill and let it rest for 10-15 minutes.
  • 7

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

    Ingredients

    • 2 Whole red onion, sliced thick

    • 2 Whole Tomatoes, sliced

    • To Taste kosher salt

    • To Taste 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!

Cooking Notes

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