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Smoked London Broil recipe, the secret to turn tough meat into tender steak

Smoked London Broil Recipe

This recipe for smoked London broil uses a dry rub and a slow cooking process to create a flavorful and tender cut of beef.
4.80 from 10 votes
Prep Time 2 hours
Cook Time 3 hours
Course Main Course
Cuisine American
Servings 4
Calories 391 kcal

Equipment

  • Smoker or wood pellet grill
  • Meat thermometer
  • Grill grates
  • Wood chips
  • Paper towels
  • Cutting board
  • Sharp knife
  • Large resealable plastic bag or ziplock bag
  • Tin foil
  • Cast iron skillet

Ingredients
  

  • 2 lb top round london broil or flank steak
  • 2 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 2 tbsp soy sauce
  • 1 tbsp kosher salt
  • 1 tbsp black pepper
  • 1 tbsp brown sugar
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp red pepper flakes
  • 2 cloves of garlic minced
  • 2 tablespoons of worcestershire sauce

Instructions
 

  • Remove the steak from the refrigerator and allow it to come to room temperature for about 30 minutes.
  • In a small bowl, combine the olive oil, red wine vinegar, soy sauce, kosher salt, black pepper, brown sugar, garlic powder, onion powder, red pepper flakes, minced garlic, and worcestershire sauce. Mix well to make the marinade.
  • Place the steak in a large resealable plastic bag or ziplock bag and pour the marinade over it. Seal the bag and massage the marinade into the meat. Place the bag in the refrigerator for at least 2 hours or overnight.
  • Preheat your smoker or wood pellet grill to 225 degrees F.
  • Remove the steak from the marinade and pat it dry with paper towels. Discard the remaining marinade.
  • Sprinkle a generous amount of kosher salt and pepper on both sides of the steak.
  • Place the steak on the grill grates and smoke it for 2 hours.
  • After 2 hours, remove the steak from the smoker or grill and wrap it in tin foil. Place it back on the smoker or grill and continue to smoke it for another hour.
  • Use a meat thermometer to check the internal temperature of the steak. It should reach at least 145 degrees F for medium-rare or 160 degrees F for medium.
  • Remove the steak from the smoker or grill and let it rest for 10 minutes before slicing.

Notes

  • If you do not have a smoker or wood pellet grill, you can use a gas grill with indirect heat or a charcoal grill with a water bath to achieve a similar smoky flavor.
  • London broil is a tougher cut of beef, so it's best to cook it low and slow to break down the connective tissue and create a tender steak.
  • This recipe can also be used for other cuts of meat such as pork chops or top round roast.
  • Resting the meat is important for allowing the muscle fibers to relax, which results in a more tender steak.
  • For best results, use a probe thermometer to check the internal temperature of the steak.
  • You can serve it with your favorite sides or enjoy it as it is.
  • You can also add some balsamic vinegar on top of the steak for a nice tangy taste.
  • You can use any type of wood chips for the smoker, fruitwood such as apple or cherry are recommended for a sweeter flavor.
  • You can also try reverse sear method for the steak if you want to get a nice crust on the steak.

YOUR OWN NOTE

Nutrition

Calories: 391kcalCarbohydrates: 8gProtein: 54gFat: 15gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 138mgSodium: 2514mgPotassium: 990mgFiber: 1gSugar: 4gVitamin A: 163IUVitamin C: 2mgCalcium: 78mgIron: 6mg
Keyword Smoked London Broil
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