Grilled Balsamic and Blue Steak

It is officially June, summer days and I cannot believe how fast time is going by already since school got out.  We are hitting 90 degrees today, which means no more kitchen cooking!!  It's grilling season!!  

During the summers, I "try" not to use the oven too much since it really heats up the house.  I am holding out as long as I can, being the penny pincher I am and refusing to turn on the air conditioner. That being said, it's been a lot of grilling, crock pot and salads this past week.

We made this Balsamic and Blue Cheese Steak a couple weeks ago and it truly is one of my all time favorites.  Super easy to prepare and really delicious.  I get the steak marinating before I go to work and when we come home, perfectly flavored and ready to grill.  We like to use the leftover steak (when there rarely is any) for taco Tuesday - awesome!

Grilled Balsamic and Blue Steak

Adapted from Traeger Grills

1-1/2 pounds Flat Iron Steak (or Top Round Steak)

3 Tbl. Olive Oil

6 Tbl. Balsamic Venigar

1 Tbl. Traeger Prime Rib Rub (or your favorite available brand)

1 tsp. fresh Thyme, chopped

1 tsp. fresh Rosemary, chopped

3 cloves  Garlic, minced

1/4 cup butter, softened

1/4 cup Blue Cheese crumbles

1 clove garlic, finely minced

1 green onion (white and green parts), chopped

In a large plastic zipper bag, add the olive oil, balsamic vinegar, prime rib rub, thyme, rosemary and 3 cloves of minced garlic.  Mix/whisk well in bag to combine.  Place the steak in the bag with mixture, 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, 1 clove of garlic and the chopped green onion in a small bowl.  Mix well.  Refrigerate until ready to use.

When ready to cook, (at this point, you can heat your grill to the recommended directions for steak) or if using a Traeger Grill, start your Traeger on Smoke with lid open until the fire is established (4-5 minutes)., Set the temperature to High 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 the heat and rest for 10-15 minutes.

Slice the steak against the grain and add the blue cheese butter on top.  Enjoy with herb seasoned roasted baby potatoes and fresh garden salad.

Gloria's Shrimp and Avocado Dip, Grumpy's and Lululemon

Day 2 of our Idaho adventure started with us downtown for some famous designer shopping and even more famous burgers.

Unfortunately, my girls have discovered Lululemon yoga and workout clothing line.  Very upscale and I will also admit, very cute.  What makes it worse is that the clothes are really adorable on the girls, which they also have realized...well, don't you know they had a Lululemon boutique in Ketchum...who knew?

So, as I typically do...I caved.  I agreed to buy them one shirt and headband each and then they were on their own with the allowance funds they had.

"Grumpy's" weclcoming sign.

Next, it was on for some lunch at Grumpy's in Ketchum.  Famous for for their burgers, beer and everything else on their menu, it definitely hit the spot after our shopping trip.

JoJo, Gloria and Pam

As I have previously mentioned, JoAnne and Dick have a remarkable group of friends that they not only see during the winter months, but they all also have summer homes in Ketchum.  JoJo's girlfriends are all wonderful ladies and incredible cooks, which I have been fortunate enough to have some of their recipes.

Wonderful flat iron creekside dinner.

For dinner that night, we did potluck with a group of their friends and grilling by the creek.  The night was perfect and we even had a visit from a deer.  We grilled up some flat iron steak and bbq baked beans.

Sun setting on the creek.

One of the appetizers we had by the creek was Gloria's Shrimp and Avocado Dip that JoAnne made for everyone.  Oh my gosh was it delicious.  I'm sure I embarrassed myself, as I could not stay away from the bowl.

It was so good, when we returned back home, I couldn't wait to make up another batch of it for our evening debriefing last weekend.  I hope you enjoy it as much as we all did - Cheers!

Gloria's Shrimp and Avocado Dip
Courtesy of Gloria

(Serves 24 or as salad for 8)

*** I cut the recipe in half for our little family group and it was plenty.

(This is the full recipe/portions below)

2 pounds bay shrimp
2 avocados cut in chunks
1 medium onion chopped

Marinade:

1 C vegetable or olive oil
1 C white wine vinegar
1/2 c Lemon juice
1 T Salt
1/4 tsp pepper
2 tsp sugar
2 tsp dried oregano
1 tsp dried thyme
1 tsp dry mustard
1/2 tsp garlic powder

Mix & marinate  for two hours or more.

Serve with toasts:
Sliced baguette with Olive oil and garlic powder; toast

*** We used ours as a dip for cantina tortilla chips (like a ceviche)