Top round is short on fat, and perfect for absorbing zesty, balsamic marinade. Sear that baby to seal in juices, and heap with creamy blue cheese for a kick in the taste buds.
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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.
When ready to cook, set the temperature to High (450F) and preheat, lid closed (10-15 minutes).
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.
Brush the onion and tomato slices with olive oil, sprinkle with salt and pepper, place towards the front of the grill until they develop slight grill marks, then move them to the middle for 4 more minutes.
Slice the steak against the grain, with the grilled onions and tomatoes, a sprinkling of additional rosemary, and a dollop of blue cheese butter. Enjoy!
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