What we call a “London Broil” can actually refer to several different cuts of meat of varying thicknesses. It could be anything from a flank steak to a round steak to a sirloin. Keep that in mind while you're grilling and make sure that you have your instant-read thermometer on hand because that means the grilling times aren't going to be exact. It also means that you can use one of the cheaper cuts of meat and save yourself some cash but still have it tasting like you spent some serious coin. No one needs to know. Let's keep it our 'lil secret.
After a generous dose of hickory smoke, the london broil gets its grand finale with a luxurious blue cheese butter. The taste is incredible and it also adds a little fat and richness to a cut that can be quite lean.
Find this recipe along with other wallet-friendly recipes in our Traeger on a Budget cookbook.
HICKORY-SMOKED LONDON BROIL WITH BLUE CHEESE BUTTER
PREP TIME: 15 minutes plus 6 hours for marinating the meat
COOK TIME: 1 hour, 20 minutes
RECOMMENDED PELLETS: Hickory
THINGS YOU’LL NEED
FOR THE BLUE CHEESE BUTTER:
8 tablespoons (1 stick) butter, at room temperature
1 scallion (green onion), trimmed, white and green parts finely minced
1/4 cup crumbled blue cheese, or more to taste
1 teaspoon Worcestershire sauce
Freshly ground black pepper
FOR THE MARINADE AND MEAT:
1/4 cup soy sauce
1/4 cup water
1 small onion, coarsely chopped
1 clove garlic, minced
2 tablespoons red wine vinegar
2 tablespoons vegetable oil or extra virgin olive oil
1 tablespoon ketchup or commercial steak sauce
1 teaspoon Worcestershire sauce
1 teaspoon freshly ground black pepper
1 teaspoon sugar
2 pounds “London Broil”, about 1-1/4 inches thick (see Note below)
Traeger Beef Rub, or coarse salt and freshly ground black pepper
Make the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce, and pepper and beat with a wooden spoon. Cover and refrigerate if not using soon. (The butter can be made 2 to 3 days ahead, or even frozen for 3 months.)
Make the marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper, and sugar.
Put the meat in a resealable plastic bag and pour the marinade over it. Refrigerate the meat for at least 6 hours, or even overnight.
When ready to cook, let the meat come to room temperature. Drain it, discarding the marinade, and pat dry with paper towels. Season with the Traeger Beef Rub.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Lay the steak directly on the grill grate and smoke for 1 hour.
Transfer the meat to a platter. Increase the temperature of the grill to 400 degrees and preheat for 10 to 15 minutes. Return the meat to the grill grate and grill until the internal temperature in the thickest part is 130 degrees F when read on an instant-read meat thermometer, approximately 15 to 20 minutes. (The cooking time will vary depending on the thickness of the cut.)
Transfer to a cutting board. Let the meat rest for 3 minutes, then thinly slice on a diagonal. Serve with the Blue Cheese Butter.
Hickory Smoked London Broil Recipe.docx (12.66 kb)