Over the last year and a half of blogging, I’ve developed a serious appreciation for steak. “Developed” might be an understatement — I can’t get enough of it and I regret the many years I didn’t discover how delicious it is.
It’s like falling for someone who changes your life — suddenly you can’t remember what things were like before. That’s how I feel about steak. Maybe that’s a little dramatic, but there you have it: a big, juicy steak is hard to beat.
Blue cheese is another food I recently found myself obsessing over. Like steak, I can’t seem to get enough — especially when the two are combined. Grilled balsamic steak topped with blue cheese butter might be my new favorite pairing.
Serve this for Father’s Day, or any special dinner — it’s a great way to show appreciation for someone you care about. Personally, my dad is the kind of guy who answers the phone with silly nicknames and corny jokes, and he makes me laugh even when he’s embarrassing. A tender, flavorful steak seems like a perfect way to say thanks.
This recipe is simple to prepare and delivers big flavor: a balsamic-soy marinade that infuses the meat, plus a creamy, tangy blue cheese butter to finish. The caramelized grilled onions and tomatoes make a perfect accompaniment.
Try this recipe for your next celebration — Father’s Day or otherwise — and tell me what made it special. Or skip the celebration and make it for yourself; you deserve a great steak, too.
Grilled Balsamic Steak with Blue Cheese Butter
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5 from 1 review
- Author: Morgan
- Total Time: 37 minutes
- Yield: 2-3 1x
Ingredients
Units
Scale
- 1 ½ lbs top round steak
- 3 tablespoons olive oil
- 6 tablespoons balsamic vinegar
- 4 tablespoons low-sodium soy sauce (or liquid aminos)
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 3 cloves garlic, minced
- Freshly cracked black pepper, to taste
- 2 onions, sliced ½” thick
- 2 tomatoes, sliced ½” thick
- ¼ cup unsalted butter, softened
- ¼ cup blue cheese crumbles
- 1 clove garlic (for the butter)
- Rosemary, for garnish
Instructions
- In a large container, combine the olive oil, balsamic vinegar, soy sauce, dried thyme, dried rosemary, minced garlic, and freshly cracked black pepper. Shake or whisk well to combine. Add the steak, ensuring it is fully coated in the marinade. Cover and refrigerate for 4 hours or overnight. Remove the steak from the refrigerator 45 minutes before grilling to bring it to room temperature.
- In a medium bowl, combine the softened butter, blue cheese crumbles, and the extra clove of minced garlic. Mix until well blended, then refrigerate until ready to serve.
- Preheat your grill on high for 15 minutes, then reduce to medium-high. Allow excess marinade to drip off the steak, and grill on oiled grates for about 6 minutes per side for medium-rare. Grill times vary, so use a meat thermometer to confirm doneness: about 130°F for rare, 140°F for medium-rare, 150°F for medium, and 160°F for well done.
- After grilling, set the steak aside and let it rest, uncovered, for 10–15 minutes before slicing. While the steak rests, grill the tomato and onion slices. Lightly oil them first and grill about 5 minutes per side, until softened and marked by the grill.
- Serve the steak sliced with the grilled onions and tomatoes, a sprinkle of fresh rosemary, and a generous dollop of blue cheese butter on top.
- Prep Time: 15 mins
- Cook Time: 22 mins
