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Grilled Balsamic Steak with Blue Cheese Butter

  • Author: Morgan
  • Prep Time: 15 mins
  • Cook Time: 22 mins
  • Total Time: 37 minutes
  • Yield: 2-3 1x


  • 1 1/2 lbs top round steak
  • 3 tablespoon olive oil
  • 6 tablespoons balsamic vinegar
  • 4 tablespoons low-sodium soy sauce (I use liquid aminos)
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 3 cloves minced garlic
  • Freshly cracked black pepper, to taste
  • 2 onions, sliced 1/2″ thick
  • 2 tomatoes, sliced 1/2″ thick
  • 1/4 cup butter, softened
  • 1/4 cup blue cheese crumbles
  • 1 clove garlic
  • Rosemary, to garnish


  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.