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Grilled London Broil with Blue Cheese Butter

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Hickory

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.

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Marinade

  • 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

London Broil

  • 1 (2 lb) top round London broil steak

  • Traeger Beef Rub

Blue Cheese Butter

  • 8 Tablespoon Unsalted butter, softened

  • 1 scallion, minced

  • 1/4 Cup crumbled blue cheese

  • 1 Teaspoon Worcestershire sauce

  • Freshly ground black pepper

  • 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.

    • 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

  • 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.

    • 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

  • 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.

    • 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

  • 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.

    • 8 Tablespoon 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

  • 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

    130 ˚F

  • 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 vlue cheese butter. Enjoy!

Cooking Notes

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