Learn how to smoke a London broil so it rivals even the most tender steaks. When cooked low and slow, smoked London broil produces tender and juicy slices of beef infused with a bold smoky flavor.
This London Broil smoked recipe utilizes a Mexican-inspired marinade, however you can easily replace it with a classic mix of butter and herbs, as utilized in our Smoked Lamb Chops, Smoked Beef Tenderloin and Smoked Prime Rib smoker recipes.
Smoker London Broil
London Broil on the smoker is the best way to extract the softness that hides within this tough cut of beef. Top Round London Broil and Flank Steak London Broil are cuts of beef that require a bold and penetrating marinade and a low and slow cooking process to tenderize and maintain moisture. By reverse searing the meat you lock in the moisture and create a perfectly seasoned crust to compliment the tender interior.
London Broil Marinade
Our London Broil in smoker recipe uses a simple, yet flavorful, marinade comprised of Chipotle peppers, honey, garlic, olive oil and salt. Once the marinade ingredients are combined, just slater it on the beef and let sit a minimum of 4 hours up to 12 hours. Anything more than 12 will cause the meat to break down and get mushy. Anything less than 4 hours won’t let the meat benefit from the tenderizing the marinade provides.
What Cut Of Meat Is London Broil
London broil isn’t actually a name for a specific cut of beef. It’s an American dish referring to the method of cooking. While historically “broiled”, hence the name, London Broil is typically labeled “top round” or “flank steak”. Although we’ve been to plenty of grocery stores who do use the “London Broil” name on the label these days.
It’s usually a less expensive cut of beef, however flank steak crossed the $10/lb. price marker years ago. Top sirloin is the least expensive option as it’s around $6.99/lb +/-. Once Mexican recipes became popular to make at home (think taco recipes and fajita recipes) the price soared.
How Long Should I Smoke A London Broil
To smoke London Broil to medium-rare, plan on a 45 minute cook time at 225 degrees F. If your meat is thinner or thicker than 1″, the time will adjust accordingly, obviously.
Cook London broil by temperature, not time. Here are the “final doneness temperatures”. Your “pull from the smoker” temperature will be 5°F below the temperatures called out below as reverse searing and resting will increase the temp.
- Rare: 125°F (Pull temp is 120°F)*
- Medium Rare: 135°F (Pull temp is 130°F)*
- Medium: 145°F (Pull temp is 140°F)
- Medium Well: 155°F (Pull temp is 150°F)
- Well Done: 160°F (Pull temp is 155°F)
If you select Top Round London Broil, we highly recommend you don’t cook it past 145 degrees F. It will be tough and not enjoyable. If well-done is your thing, you may want to skip London Broil altogether.
* The USDA recommends cooking steaks and roasts to a minimum of 145 degrees F for safety.
How To Cook London Broil
This London Broil recipe works great on an electric smoker, gas grill, or manual smoker. We provide instructions for all methods. Just make sure you have the supplies called out below.
- Gas Grill – turn the burners on to the low setting. Check the temp and adjust as needed to maintain 225 degrees F heat. You’ll create smoke by using a smoker box to add chips/chunks. Or omit to make London Broil on the Grill.
- Charcoal – Pre-heat the coals until just washed over. Dump them in the center of your grill and open the vents to 25%. Create smoke by placing wood chunks directly on the pre-heated coals.
- Pellet/Electric Smoker – Pre-heat your grill to 225 degrees F. Follow the manufacture’s instructions to get an even smoke.
- Energy Source – Charcoal, pellets, propane, gas, etc.
- Smoking Wood – Chunks, chips or pellets.
- Grill Basket – If you prefer not to place the vegetables directly on the grill, a grill basket is the way to go.
- Smoker Box – You’ll need one to impart the smoke flavor if using a gas grill.
Smoked London Broil Recipe Tips
- Always use a thermometer. You want to cook based on temperature not time. Our go-to digital thermometer is the Thermaworks Dot. It never fails.
- Take the added step of pounding the meat with the ridged side of a meat mallet. It will break down the tough connective tissues to add tenderness.
- Cap the temperature at medium. London broil has minimal fat therefore will toughen up after a certain temperature. Flank steak will have a bit more wiggle room (as seen in our Carne Asada recipes), over top sirloin.
- Reverse sear to add a bit of crunch to the crust. It’s not necessary, but if you’re looking for the classic blackened exterior, reverse searing is the way to go.
- Slice thin and against the grain. I repeat. Slice thin and against the grain.
- Add it to your list of Christmas Dinner Ideas alongside: Prime Rib Recipe, Sous Vide Prime Rib, Double Smoked Ham, Smoked Turkey or Smoked Turkey Wings.
- This marinade would also work wonders in our Coulotte Steak recipe.
Side Dish Ideas
Air Fryer Baby Potatoes
Garlic Mashed Potatoes
Air Fryer Mushrooms
Balsamic Glazed Brussel Sprouts
Roasted Butternut Squash
Slow Cooker Mashed Potatoes
Instant Pot Mushrooms in Garlic Butter Sauce
Instant Pot Macaroni and Cheese
Wine – Bordeaux, Cabernet Sauvignon, Merlot, Syrah, Malbec, Tempranillo
Smoked London Broil
- ¼ Cup Minced Chipotle in Adobo Sauce
- 2 tbsp Honey
- 6 cloves Garlic, Finely Minced
- ¼ cup Extra-Virgin Olive Oil
- 2-2½ Lb London Broil, Approx. 1" Thick
- 2 tsp Kosher Salt + More To Taste
Marinate The London Broil
- Whisk together the chipotle, honey and garlic. Slowly whisk in the oil until well combined.
- Pat the meat dry with a paper towel. Spread the marinade evenly over the beef. Sprinkle the kosher salt evenly over the beef. Transfer to a Ziploc bag and let marinate for a minimum of 4 hours, up to 12 hours.
Smoke The London Broil
- Remove the beef from the refrigerator an hour before you're ready to smoke.
- Pre-heat the smoker to 225 degrees F and load with your wood of choice.
- Remove the steak from the marinade, and shake to remove any excess marinade. Transfer the meat to the smoker and close the lid. Smoke for 45 minutes, or until the internal temperature reached your preferred "pull" temperature (120 degrees F for rare or 130 degrees F for medium rare). Cover with foil and let rest for 10 minutes before slicing.
OPTIONAL: Reverse Sear
- STOVETOP - Add enough oil (approx. 1-2 tbsp) to cover the bottom of a cast iron skillet and pre-heat over medium-high heat until it's scorching hot (it will start to smoke a little). This will take approx. 3-5 minutes. (*Note 1). Sear each side of the ribeye for 1 minute before removing, covering with foil, and resting for 10 minutes before slicing.
- SMOKER - Transfer the beef to a cutting board and increase the heat on the smoker to "high". Once at a high temperature, transfer the beef back to the grill and sear for about 1-2 minutes, per side. Transfer to the cutting board and let rest for 10 minutes.