- 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
- 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.
- Combine the butter, blue cheese, and garlic in a medium-sized bowl. Mix well. Refrigerate until ready to serve.
- 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.
- 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.
- Serve the steak with the grilled onions and tomatoes, a sprinkling of additional rosemary, and a generous amount of blue cheese butter.