Grilled Balsamic Steak with Blue Cheese Butter

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In the past year and a half that I’ve been blogging, I have really warmed up to steak.  “Warmed up” as in I can’t get enough of it and I weep for the 22 years of my life that I wasted without it.

Grilled Balsamic Steak with Blue Cheese Butter! | hostthetoast.com

It’s like when you’re in a relationship, and you really love someone, and can hardly remember what life was like before they came along.  That’s how it is with steak and I.  Is that weird?  It might be weird.  But the point is, there is almost nothing I currently love more than a big, juicy steak.

Grilled Balsamic Steak with Blue Cheese Butter! | hostthetoast.com

I say “almost”, because blue cheese is a contender for first place.   I also recently discovered my love for it, and, like steak, I cannot get tired of it no matter how much I eat.  Me and my food obsessions…

But I digress.  You know what’s even better than steak or blue cheese?  When you put the two of them together in the form of Grilled Balsamic Steak with Blue Cheese Butter.  And you know what’s even better than that?  Serving that delicious steak up to your awesome dad for Fathers’ Day, because he totally deserves it.

Grilled Balsamic Steak with Blue Cheese Butter! | hostthetoast.com

There are a lot of different types of dads in the world.  Mine happens to be the sort that makes up dad jokes, silly songs, and nonsensical words.  When I call him, he answers the phone with, “Yo yo yo, Rock-o, Rocky, Rock-and-Roll-y.”

To be honest, I have no idea why my nickname is “Rock”.  I don’t know why he does and says a lot of things.  But I do know that he makes me laugh all the time (even when he’s embarrassing me) and he’s one of the most fun people I know. And for that, he deserves a nice steak, don’t you think?

Grilled Balsamic Steak with Blue Cheese Butter! | hostthetoast.com

Give this steak recipe a go for your Fathers’ Day celebration, and let me know why your dad deserves it.

Or… you know, just make it for yourself as soon as possible, because hey, you deserve it too!

Grilled Balsamic Steak with Blue Cheese Butter
 
Prep time
Cook time
Total time
 
Author:
Serves: 2-3
Ingredients
  • 1½ lbs top round steak
  • 3 tablespoon olive oil
  • 6 tablespoons balsamic vinegar
  • 4 tablespoons low-sodium soy sauce (I use liquid aminos)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 3 cloves minced garlic
  • Freshly cracked black pepper, to taste
  • 2 onions, sliced ½" thick
  • 2 tomatoes, sliced ½" thick
  • ¼ cup butter, softened
  • ¼ cup blue cheese crumbles
  • 1 clove garlic
  • Rosemary, to garnish
Directions
  1. Combine the olive oil, balsamic vinegar, soy sauce, thyme, rosemary, garlic, and pepper in a large container and shake well to combine. Add in the steak and make sure it is covered in the marinade. Cover and refrigerate for 4 hours, or overnight. Remove the steak from the refrigerator 45 minutes before serving to bring it to room temperature.
  2. Combine the butter, blue cheese, and garlic in a medium-sized bowl. Mix well. Refrigerate until ready to serve.
  3. Preheat the grill on high for 15 minutes. Then, reduce the heat to medium-high. Let the excess marinade drip off, and grill the steak on oiled grates for about 6 minutes per side for medium rare. Every grill varies, so make sure to use your meat thermometer to check that it's cooked to your liking. 130 F is rare, 140 F is medium rare, 150 F is medium, and 160 F is well done.
  4. When you've finished grilling the steak, set it aside and do not cut it for 10 -15 minutes! While you wait, grill your tomatoes and onions. It helps to spray them with a bit of oil before grilling. Grill for about 5 minutes per side, or until they've softened and developed slight grill marks.
  5. Serve the steak with the grilled onions and tomatoes, a sprinkling of additional rosemary, and a generous amount of blue cheese butter.

 

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Comments

  1. Michelle says

    Made this tonight with Flank Steak and Feta cheese (what I had on hand). Oh. My. Goodness. I knew it would be good, but not this amazing. Of course, butter makes everything better :). Thanks for the recipe – it is a keeper!

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