This Smoked London Broil is easy to prepare, and it is just the thing everyone will crave during bbq season! Just marinate in a simple but delicious sauce, then let your smoker do the heavy lifting. The smoker imparts a rich, smoky flavor and a beautifully caramelized crust on the outside of the meat while the inside remains tender and juicy.

Serve with your favorite veggies for an easy weeknight meal. Just know that everyone will beg for seconds!

A smoked London Broil sliced and presented on a serving platter with vegetables.

Don’t Forget the Gravy!

This Smoked London Broil is topped with an optional (but highly recommended!) savory, velvety gravy made with the marinade. This recipe pairs perfectly with veggies like my Crockpot Mashed Potatoes and Roasted Asparagus.

Slices of London broil on a platter with gravy and vegetables.

The recipe only needs a few ingredients. The smoked London Broil gets marinated in a delicious marinade that doubles as a savory flavoring for gravy. Afterwards, the marinated beef gets smoked over low heat to get a smoky flavor, then finished with a higher blast of heat for the perfect finish. Easily one of our favorite smoker recipes!

Why This Recipe Works

Easy to prepare with minimal ingredients
Super flavorful and tender
Versatile – can be served hot or cold in a variety of ways
Highly requested at all barbecues
Great for feeding a crowd, and the smoker does all the legwork!

London broil, Worcestershire sauce, olive oil, garlic, balsamic, soy sauce, pepper, red pepper flakes, dijon, and brown sugar.

The Ingredients

Here are the ingredients you will need for this recipe. For all the details, scroll down to the printable recipe card.

Smoked London Broil and Marinade

London Broil Roast. 2-pound roast, also called beef top round.
Olive Oil.
Brown Sugar.
Worcestershire Sauce.
Balsamic Vinegar.
Garlic Cloves. Minced for more even distribution.
Dijon Mustard
Black Pepper and Red Pepper Flakes

Optional Gravy

Butter
Flour
Beef Broth or Chicken Stock
Salt and Pepper

Recipe Highlights for Smoked London Broil

Here is a brief overview of the smoked London Broil recipe, but make sure you scroll down to the printable recipe card for all the details.

Combine all the ingredients for the marinade. Remove ¼ cup of the marinade and reserve for later if you want to make gravy. Place the rest of the marinade in a resealable plastic bag.

Sealing meat in a closable bag with marinade.

Add the London Broil to the bag. Seal the bag and place it in the refrigerator for 6 to 10 hours. When it is finished marinating, pat it dry with paper towels.

A London Broil on the grill of a pellet smoker.

Place the roast directly on the grill grates, smoke for 50 minutes, then turn the heat up to 450°F and cook for an additional 10 to 35 minutes. Let it rest for 10 minutes before slicing.

For the Gravy:

Melt the butter in a saucepan or skillet over medium heat. Whisk in the flour and stir for 1 minute.
Slowly pour in broth while whisking constantly, and stir until smooth.
Add reserved marinade, pepper, and salt and simmer for 3-5 minutes while stirring.
Remove from heat and serve.

More Grilling Recipes

Tips for Success

Plan ahead so you have plenty of time to let the roast marinate. Since London Broil usually uses a very lean piece of meat, it will need some help from the marinade to make it tender.
The cooking time will vary depending on the thickness of your cut of meat. Use an instant-read thermometer for best results.
Lean cuts of beef used for London Broil are best served rare to medium rare. If you prefer your beef cooked well-done, we recommend cooking the London Broil like a brisket and leaving it on the grill until the interior temperature reaches 205°F.
Slice the meat against the grain as thinly as possible.

Thinly sliced beef on a platter with roasted veggies.

More Recipes You Will Love:

This Tri Tip Sandwich is a delicious option for a quick lunch or dinner. It’s a great way to use leftover tri tip but you may want to grill one just for this sandwich!

These Traeger Chicken Wings combine savory smokiness from the pellet grill and a sweet tang from the BBQ sauce. The wings come out juicy and tender with an irresistible crispy skin!

Our Traeger Smoked Turkey is flavored with a dry brine and injected with a savory turkey injection. The result is a juicy, flavorful, and perfectly seasoned bird that is sure to be the star of your holiday feast!

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Smoked London Broil

This smoked London Broil gets marinated in a delicious marinade that doubles as a savory flavoring for gravy. The marinated beef gets smoked over low heat to get a smoky flavor, then finished with a higher blast of heat.

Serve it with mashed potatoes, roasted vegetables, or your favorite side dish for an easy weeknight meal. The leftovers also make a great steak sandwich or salad.

5 from 1 vote

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Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: servings

Calories: 308kcal

Author: Dahn Boquist

Ingredients

Marinade

½ cup olive oil
½ cup soy sauce
¼ cup brown sugar
¼ cup Worcestershire sauce
3 tablespoons balsamic vinegar
6 garlic cloves minced
1 tablespoon Dijon mustard
1 teaspoon black pepper
½ teaspoon red pepper flakes

For the London Broil

1 beef top round sometimes sold as London Broil roast

Optional Gravy

4 tablespoons butter
4 tablespoons flour
2 cups beef broth or chicken stock
¼ cup reserved marinade
½ teaspoon pepper
¼ teaspoon salt

Instructions

Combine all the ingredients for the marinade. Remove ¼ cup of the marinade and reserve for later if you want to make gravy. Place the rest of the marinade in a resealable plastic bag.
Add the London Broil to the bag. Seal the bag and place it in the refrigerator for 6 to 10 hours.
Preheat the pellet grill to 200°F.
Remove the London Broil from the marinade and pat it dry with paper towels. Discard the marinade that the meat was soaking in.
Place the roast directly on the grill grates.
Smoke for 50 minutes then turn the heat up to 450°F. Cook for an additional 10 to 35 minutes or until an internal meat thermometer reads 125°F for rare, 132°F for medium rare, or 138°F for medium. The cooking time will vary depending on the thickness of the meat.
Let the roast rest for 15 minutes the slice it as thin as possible. Make sure you slice the meat against the grain.

For the Gravy

Melt the butter in a saucepan or skillet over medium heat. Whisk in the flour and stir for 1 minute.
Slowly pour in the broth, about ¼ cup at a time, while whisking constantly. Whisk until the mixture gets smooth before adding more broth, then repeat until all the broth is added.
Add the ¼ cup of reserved marinade, pepper, and salt. Simmer for 3 to 5 minutes, stirring continuously until thickened.
Remove from heat and add additional salt and pepper if desired. Serve with the London Broil.

Notes

If you like your beef well done, we recommend leaving the roast in the smoker until the internal temperature reaches 205°F. It will be well done when it reaches 150°F, but since it is such a lean cut of meat, cooking it to 150°F will make it tough. By continuing to cook it to 205°F, the fibers will have a chance to break down and tenderize.