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.

Servings: 4

Author:

Prep Time
6 hours, 10 minutes

Cook Time
45 minutes

Resting Time
10 minutes

Total Time
7 hours, 5 minutes

Course:

Main Course

Cuisine:

American

Keywords:

Beef Smoked Dinner

Instructions

1 Rinse the London broil under cold water and dry it with paper towels.
2 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.
3 Add the London broil, lightly massage the marinade into the beef, and place in
the refrigerator to marinate for 6-8 hours.
4 Preheat your Z-Grills (preferably with branded oak and/or cherry pellets) or
other wood pellet grill to 225 degrees Fahrenheit.
5 Remove the steak from the marinade, lightly pat off any excess, and transfer it
to the grates.
6 Cover the grill’s lid and smoke for 45-50 minutes or until the internal
temperature reaches 135 degrees Fahrenheit.
7 Remove the steak from the grill and rest for 5-10 minutes before slicing.
8 Finish with salt and black pepper, then serve.

Smoked London Broil

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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