Smoked London Broil
London broil is an underrated cut because it can be tough and chewy if cooked incorrectly. You can either cook it hot and fast or low and slow. This time, we’re going with the latter. Smoked London broil has a lot to offer in terms of flavor and texture. This recipe uses a tenderizing marinade and oak or cherry pellets for beef that is as flavorful as it is tender.
Equipment
- Z Grills Smoker Grill
- Z Grills OAK Wood Pellets
- Large Zipper Bag
- Probe Thermometer
- Tongs
Ingredients
- 1 (2-pound) London broil
- 5 garlic cloves, minced
- 1 minced shallot
- ½ cup olive oil
- 3 tablespoons red wine vinegar
- 3 tablespoons granulated sugar
- 2 tablespoons soy sauce
- 1 tablespoon maple syrup or honey
- 1 tablespoon fresh lemon juice
- 1 ½ teaspoons kosher salt, plus more for serving
- 1 teaspoon coarse black pepper, plus more for serving
- ½ teaspoon red pepper flakes
- ½ teaspoon dried oregano
Instructions
- Rinse the London broil under cold water and dry it with paper towels.
- Combine the garlic, shallot, oil, red wine vinegar, sugar, soy sauce, maple syrup/honey, lemon juice, salt, black pepper, red pepper flakes, and oregano in a zipper bag or non-reactive bowl.
- Add the London broil, lightly massage the marinade into the beef, and place in the refrigerator to marinate for 6-8 hours.
- Preheat your Z-Grills (preferably with branded oak and/or cherry pellets) or other wood pellet grill to 225 degrees Fahrenheit.
- Remove the steak from the marinade, lightly pat off any excess, and transfer it to the grates.
- Cover the grill’s lid and smoke for 45-50 minutes or until the internal temperature reaches 135 degrees Fahrenheit.
- Remove the steak from the grill and rest for 5-10 minutes before slicing.
- Finish with salt and black pepper, then serve.
Notes
If you prefer rare London broil, cook to 125 degrees Fahrenheit.
Anything over medium-rare is not advised since this cut isn’t pleasant to eat past this point.
