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We’ve got everything you need to break down this notoriously tough cut of beef into a tender and smoky masterpiece. Top the London broil with a creamy blue cheese compound butter.
1/4 Cup soy sauce
1/4 Cup water
1 Small onion, coarsely chopped
1 Clove Garlic, minced
2 Tablespoon Red wine vinegar
2 Tablespoon vegetable oil or extra-virgin olive oil
1 Tablespoon ketchup
1 Teaspoon Worcestershire sauce
1 Teaspoon Freshly ground black pepper
1 Teaspoon Sugar
1 (2 lb) top round London broil steak
Traeger Beef Rub
8 Tablespoon Unsalted butter, softened
1 scallion, minced
1/4 Cup crumbled blue cheese
1 Teaspoon Worcestershire sauce
Freshly ground black pepper
1/4 Cup soy sauce
1/4 Cup water
1 Small onion, coarsely chopped
1 Clove Garlic, minced
2 Tablespoon Red wine vinegar
2 Tablespoon vegetable oil or extra-virgin olive oil
1 Tablespoon ketchup
1 Teaspoon Worcestershire sauce
1 Teaspoon Freshly ground black pepper
1 Teaspoon Sugar
1 (2 lb) top round London broil steak
: 180 ˚F
To Taste Traeger Beef Rub
: 180 ˚F
8 Tablespoon Unsalted butter, softened
1 scallion, minced
1/4 Cup crumbled blue cheese
1 Teaspoon Worcestershire sauce
To Taste Freshly ground black pepper
: 450 ˚F
: 450 ˚F
: 130 ˚F