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Grilled Balsamic and Blue Steak

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Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1½ lbs. Top Round Steak
  • 3 Tbsp. Olive Oil
  • 6 Tbsp. Balsamic Vinegar
  • 1 Tbsp. Traeger Prime Rib Rub
  • 1 tsp. fresh Thyme chopped
  • 1 tsp. fresh Rosemary chopped
  • 3 cloves Garlic minced
  • ¼ cup Butter softened
  • ¼ cup Blue Cheese Crumbles
  • 1 clove Garlic finely minced

Method
 

  1. Add the olive oil, balsamic vinegar, Prime Rib Rub, thyme, rosemary, and 3 cloves of garlic to a large bowl, whisking to combine. Place the steak in a large, plastic zipper bag. Pour the mixture over the steak, seal the bag, and marinate in the refrigerator for a minimum of 4 hours, or overnight. Remove the steak from the refrigerator 45 minutes before grilling to bring it to room temperature.Combine the butter, blue cheese, and 1 clove of garlic in a small bowl. Mix well. Refrigerate until ready to serve.
  2. Heat the grill to 450. Place the steak towards the front of the grill grate for 6 minutes on each side to give it a sear, for medium rare (Place in the middle of the grill grate for a few more minutes if you prefer your steak medium or well). Remove from heat and rest for 10-15 minutes.
  3. Slice the steak against the grain, and add dollop of blue cheese butter. Enjoy!

Notes

An alternative method of cooking is to Sous Vide the steak.  I used 8 oz of a skirt steak, and put it in the sous vide at 128 degrees for 1 hour.  Afterwards, I put a quick sear on it in a pan on the stove...just 1-2 minutes per side.  It came out perfectly.  The steak was pink, and tender, and the flavor permeated the meat.