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 2 votes

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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.

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