This smoked London broil is perfectly seasoned and smoked to tender, juicy perfection. It’s an easy smoker recipe that explodes with flavor withe each beefy bite.
We love cooking London broil. When smoked right, this humble cut of beef becomes a rich, delicious feast.
Smoked London Broil
This was inspired by my smoked flank steak recipe on this site and pairs well with this amazing cabbage and vegetables slide dish.
Ingredients
It only takes a few simple ingredients to make this delicious smoked beef.
- Top round london broil steak
- Buttermilk
- Crushed garlic
- Rosemary
- Coffee beans
- Whole peppercorns
- Bay leaves
- Salted butter
- Worcestershire sauce
- Ground black pepper
- Sea salt flakes
See the recipe card at the end of the post for quantities.
Instructions
There are a few steps to this recipe, but not that many. They’re also all very easy.
Step 1: Marinade the Steak
Combine the buttermilk, crushed garlic, rosemary, coffee beans, peppercorns, Worcestershire sauce, and bay leaves in a bowl. Then, place the steak in a resealable bag and pour the marinade over it. Refrigerate for a minimum of 6 hours.
Step 2: Preheat the Smoker
Preheat the smoker to 180 degrees with the lid closed for 20 minutes. Remove the steak from the refrigerator and let it come to room temperature while the smoker preheats.
Step 3: Season the Steak
Remove the steak from the marinade and place it on a wooden cutting board. Then, pat it dry and season it on both sides with sea salt flakes and cracked black pepper.
Step 4: Smoke the Steak
Place the steak directly on the grill grate and smoke for an hour.
Step 5: Finish in the Skillet
After an hour, remove the steak from the smoker, place a cast iron skillet in the smoker, and increase the heat to 450 degrees.
Then, add thinly sliced shallots to the top of the steak. Add butter to the skillet when it reaches temperature and place the steak on top of the butter. Add the rosemary along the sides of the steak, baste it with melted butter, and close the smoker lid. Cook for 10 more minutes.
Step 6: Let the Steak Rest
Remove the skillet and baste the steak with butter several times. Then, remove the steak and let it rest on a wooden cutting board for about 10 minutes as it continues to cook to an internal temperature of 130 degrees.
Step 7: Slice and Serve
Thinly slice the steak on the diagonal against the grain. Serve with your favorite veggies or sides.
Hint: Always be sure your grill grates are thoroughly cleaned and greased so the meat doesn’t stick.
Substitutions
Don’t have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this smoked London broil.
- Homemade Buttermilk – If you don’t have buttermilk, combine 1 tablespoon of vinegar or lemon juice with 1 cup of milk to make your own.
- Table Salt – If you don’t have sea salt, table salt will work.
- Onions – If you don’t have shallots, mild onions will work.
Variations
Want to personalize this smoked London broil recipe? Here are some of my tried and true tips for changing up this recipe.
- Spicy – Add chili pepper flakes to the marinade for a kick of heat.
- Your Favorite Wood Chips – Use your favorite strongly flavored wood chips for this recipe.
If you love recipes like this, you may also enjoy this air fryer ribeye steak.
Equipment
You don’t need much in the way of equipment to make this recipe.
- Measuring cups and spoons
- Bowl
- Spoon
- Skillet
- Smoker
- Knife
- Cutting board
Storage
You can store this steak in an air-tight container in the refrigerator for 3 to 4 days.
Tips
This recipe is fairly simple to make, but I do have a few tips that will help you make it the best that it can be.
- Marinate Time – Give your steak the minimum of 6 hours to marinate so it gets nice and tender.
- Clean Grates – Always be sure your smoker grates are clean and well oiled so the food doesn’t stick.
- Slicing – Always be sure you cut against the grain when slicing your steak so it’s nice and tender.
More Smoked Recipes
Do you like smoked foods? Here are some recipes you may also like to try.
FAQ
Do you have questions about this smoked London broil recipe? Here are some of the most commonly asked questions about smoked London broil.
Although London broil is typically sold in stores as a cut of beef, it’s actually any cut of lean, thick beef that is marinated to make it tender before cooking.
It will keep in the refrigerator for 3 to 4 days.
Place it in a baking dish and cover it with foil. Then bake it for about 30 minutes at 250 degrees.
Smoked London Broil
Ready to get cooking? Remember that you can print this recipe if you would like.
Smoked London Broil
Equipment
- smoker
Ingredients
- 2 lb Top Round London Broil Steak
- 2 cups buttermilk
- 5 cloves garlic crushed
- 3 sprigs Rosemary
- 1 tablespoon coffee beans
- 1 tablespoon whole peppercorns
- 3 bay leaves
- ½ cup salted butter
- 1 shallot thinly sliced
- 2 teaspoon worcheshire
- 1 teaspoon fresh ground black pepper
- 1 teaspoon sea salt flakes
Instructions
- Get out and measure your ingredients.
- Add buttermilk to a large resealable bag.
- Add rosemary, coffee beans, peppercorns, bay leaves and crushed garlic cloves Adjust until blended.
- Add steak to a resealable bag and pour the marinade inside along with it. Refrigerate for at least 6 hours.
- When ready to cook, preheat the smoker to 180* lid closed for 20 minutes and remove the steak from the refrigerator. Keep in the marinade and let it come to room temp as the smoker preheats.
- Remove the steak from the marinade and place onto a wooden cutting board. Pat dry with a paper towel.
- Season with sea salt flakes and fresh cracked black pepper on both sides.
- Place steak directly onto oiled grill grates. Smoke for 60 minutes.
- After 60 minutes, remove the steak from the smoker and increase the heat to 450 degrees. Place a cast iron skillet inside the smoker as it heats.
- Finely slice the shallot and place atop the steak.
- Once the smoker reaches temp, add butter to the skillet. It will immediately start to melt. Place the steak atop the butter. Add 3 sprigs of Rosemary along the sides of the steak. Baste with melted butter and close the lid.
- Cook for 10 more minutes, or until steak reaches an internal temp of 125 degrees.
- Remove skillet from the smoker and baste steak with butter several times.
- Remove steak from the skillet and let rest on a wooden cutting board as it finishes coming to temp. It will reach 130 degrees within about 10 minutes.
- Thinly slice steak diagonally against the grain of the meat.
- Serve with your favorite veggies and enjoy every bite!
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