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Grilled London Broil with Blue Cheese Butter

Grilled London Broil with Blue Cheese Butter

By Traeger Kitchen

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.

Prep Time

10 Minutes

Cook Time

1 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

4

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Units of Measurement:
Marinade
1/4 Cup soy sauce
1/4 Cup water
1 Small onion, coarsely chopped
1 garlic clove, 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
London Broil
1 (2 lb) top round London broil steak
To Taste Traeger Beef Rub
Blue Cheese Butter
8 Tablespoon (1 stick) unsalted butter, softened
1 scallion, minced
1/4 Cup crumbled blue cheese
1 Teaspoon Worcestershire sauce
To Taste freshly ground black pepper

Steps

  • 1

    Make the marinade: In a small bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, vegetable oil, ketchup, Worcestershire sauce, pepper, and sugar.

    Ingredients
    • 1/4 Cup soy sauce

    • 1/4 Cup water

    • 1 Small onion, coarsely chopped

    • 1  garlic clove, 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

  • 2

    Marinate the steak: Place the steak in a large resealable plastic bag and pour the marinade over. Refrigerate for 6 hours, up to overnight.

    Ingredients
    • 1  (2 lb) top round London broil steak

  • 3

    Remove the steak from the refrigerator and let come to room temperature, about 20 minutes.

  • 4

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

  • 5

    Once the steak reaches room temperature, remove from the bag, discard the marinade, and pat dry with paper towels. Season on all sides with Traeger Beef Rub.

    Ingredients
    • To Taste Traeger Beef Rub

  • 6

    Insert the probe into the thickest part of the steak. Place the steak directly on the grill grates, close the lid, and smoke for 60 minutes.

    180 ˚F / 82 ˚C

    Super Smoke

  • 7

    Meanwhile, make the blue cheese butter: In a small bowl, mix together the butter, scallion, blue cheese, Worcestershire sauce, and pepper with a wooden spoon. Cover and refrigerate until ready to use.

    Ingredients
    • 8 Tablespoon (1 stick) unsalted butter, softened

    • 1  scallion, minced

    • 1/4 Cup crumbled blue cheese

    • 1 Teaspoon Worcestershire sauce

    • To Taste freshly ground black pepper

  • 8

    Transfer the steak to a rimmed platter. Increase the grill temperature to 450° and preheat with the lid closed.

    450 ˚F / 232 ˚C

  • 9

    When the grill is hot, return the steak to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 130℉ for medium-rare or your desired temperature, 15-20 minutes.

    450 ˚F / 232 ˚C

    130 ˚F / 54 ˚C

  • 10

    Remove the meat from the grill and let rest for 3 minutes, then thinly slice on the diagonal against the grain. Serve with the blue cheese butter. Enjoy!

Cooking Notes

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