London Broil on Grill | London Broil Recipe on Big Green Egg



Grilled London Broil Recipe

For more barbecue and grilling recipes visit: http://howtobbqright.com/

For this recipe I’m using a London broil – which is actually a beef roast cut from the top round. London Broil usually refers to a technique for cooking the roast instead of the cut itself.

For this grilled London broil I started with a 3.5lb London Broil I purchased from the supermarket. I started by using a jaccard are hitting the London broil on all sides to penetrate the meat for the marinade – and tenderize it.

After I used the jaccard, I seasoned the London Broil really well on all sides with my Killer Hogs The AP Rub. Then I mixed up the marinade and added it to bag with the London Broil and allowed it to sit in the fridge for 4 hours.

London Broil BBQ Marinade
– 8 oz Killer Hogs The BBQ Sauce (you can use your favorite bbq sauce here)
– 4 oz balsamic vinegar
– 4 oz olive oil
– 3 gloves chopped garlic

After the London Broil has marinated for around 4 hours, it’s time to take the meat out and season. I like to use a course ground seasoning – my Killer Hogs Steak & Chop Rub. Season the London Broil on all sides and allow to come up to room temp while you prepare your grill.

For this London Broil cook, I’m using a reverse sear. You can use any grill you want for this cook, just set it up for a 2-zone fire – with one cool side and one hot side.

I start my Big Green Egg off cooking at around 250 – adding a couple pieces of hickory and pecan woods to give a good smoke flavor.

Place the London Broil on the 250 grill and monitor the internal temps. You want to pull the meat when it hits 110 internal.

Once the London Broil hits 110 internal, it’s time to sear it. I removed the London Broil and covered it loosely with foil – and cranked the heat up on my Big Green Egg to 500 degrees.

To sear, I placed the London Broil on the grates and cooked it for 6 minutes each side – giving it a 45 degree rotation halfway through on each side.

When the London Broil hits around 130-135 internal it’s time to get it off and let it rest for about 15 minutes.

After it’s rested, I like to slice my London Broil against the grain on a slant – nice, thin slices.

For Killer Hogs BBQ Sauce, Rub and Competition BBQ equipment, visit: https://h2qshop.com/

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48 thoughts on “London Broil on Grill | London Broil Recipe on Big Green Egg

  • January 2, 2020 at 4:57 am
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    4:30 he said peacan and hickory woof I swear I thought this dude said he was gonna cook with pine and hickory lol

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  • January 2, 2020 at 4:57 am
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    i bingewatch howtobbq right when im hungry, drunk, high… hell, i watch howtobbq right all day baby!

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  • January 2, 2020 at 4:57 am
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    Cooked to long. Other than that this video is excellent. 🙂

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  • January 2, 2020 at 4:57 am
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    Dang dude, thanks..looks so good! Bought one tday, needed to know how to grill it. Now I know.

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  • January 2, 2020 at 4:57 am
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    Why the fuck do americans burn their beef when they barbecue

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  • January 2, 2020 at 4:57 am
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    I did by the book too,it came out excellent!! Thanks m. U make exceptional videos,u let us know how to do it step by step!!

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  • January 2, 2020 at 4:57 am
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    That was not across the grain. If you actually cut across the grain on a London Broil it should NOT have the vertical striations in it and it should have more of a honeycomb pattern. Cutting "truly" across the grain is crucial to this cut of meat. Also, it should be medium-rare and very pink (or red) or it gets tough. I could tell by how firm it was when you took it off the grill that it was overcooked. Nice grill marks, but after 30 years of cooking this cut of meat, I guarantee that meat was tough on the chew. The best method is sous vide followed by a sear in an iron skillet. Tender and seared. If you are going to cook it on the grill, take it off at no higher than 132 degrees internal, and use a cooking thermometer.

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  • January 2, 2020 at 4:57 am
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    Cant wait to do this tonight. I got a top round for jerky but I'm going to follow your recipe and well see how it turns out. My wife is picky eater.

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  • January 2, 2020 at 4:57 am
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    Mine is marinating right now. How long did it take to get to 110 degrees

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  • January 2, 2020 at 4:57 am
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    The way you communicate during your videos, are very open about what is in your own runs you sell, them recap at the end is great. Straight forward, honest and clear. No BS.

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  • January 2, 2020 at 4:57 am
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    Way too long a sear. And grill marks are completely pointless other than for chain restaurant aesthetics. Flip frequently over hot as possible coals for half the time and get more maillard reaction just at the surface instead of charring the surface and over cooking the outside too far towards the center. Great marinade, rub and smoke though.

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  • January 2, 2020 at 4:57 am
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    Great video! I know it's a sacrilege but I just like to do it on the gas grill, since I always taste the beef the sear and the marinade more so then the smoke.

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  • January 2, 2020 at 4:57 am
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    Great Marinade, the entire family liked this London Broil…$7 and everyone is satisfied. Serving it sliced up, in a shallow serving bowl with all the Juices soaking the slices is the way to go with this.

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  • January 2, 2020 at 4:57 am
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    That needed to be pulled off at 105 and then seared to 120. Then it'll carry over to 130. That finished product in this probably hit 145. Too well done for this method.

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  • January 2, 2020 at 4:57 am
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    Ya i grill these too, pour some A-1 sauce on there when it’s done, with some sweet peas and a loaded baked potato. Good eatin’

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  • January 2, 2020 at 4:57 am
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    Wouldn't you have to cook it well done since you punctured it with your tenderizer?

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  • January 2, 2020 at 4:57 am
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    Our bbq in England consists of overcooked chicken and sausages raw on the inside when you bite into them! We have a lot to learn. America bbq is different league, these guys know there shit. Get so hungry watching these videos……

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  • January 2, 2020 at 4:57 am
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    I truly appreciate the time and effort you put into the video. Got a pretty big family so this is a nice treat. We tried your London broil recipe on a thick cut. Unfortunately we didn’t have your barbecue sauce so we substituted for sweet baby rays. I am serving with garlic mashed potatoes, and grilled vegetables, all seasons with a combo of Montreal steak /hickory bacon seasoning. All I can say is my family really enjoyed. Thank you for sharing

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  • January 2, 2020 at 4:57 am
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    The last London Broil i cooked, I tried more of a "Brisket" style cook, ( FOR THE HELL OF IT!) and it was "ok". BUT I'm going to try one next the way you showed in this video…It looked amazing!! Great job Malcom!

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  • January 2, 2020 at 4:57 am
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    Bro,I know this video is 2 years old ,but I followed it to a t!! On my kamander kamado!!! Meat Nirvana!! My broil is juicy n with a little heat,I make my own marinade but I used some of your ingredients!!! I added hot sauce,habanero !! I seared it off with a Java rub I bought at Walmart by the checkout isle!! I've been on your channel a long time!! Keep on BBQ PIT MASTER!!!

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  • January 2, 2020 at 4:57 am
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    I was 4 beers deep with a belly full of jellybeans and this steak still turned out awesome. Malcolm, you are a meat genius!

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  • January 2, 2020 at 4:57 am
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    Don't women ever make Youtube videos on bbq Lola.i always see a big strong man.

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  • January 2, 2020 at 4:57 am
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    I wish I had seen this back in college when they were always discounting the London-broil/round cuts in the grocery store (it was a college area and I guess not many students would buy them). Tried so many methods that didn’t turn out well, but this would’ve done the trick 👌

    Though I would’ve gone for a much lower internal temperature. I’d prefer a medium to rare gradient rather than a well to medium.

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  • January 2, 2020 at 4:57 am
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    Made this last night following your video, it was fantastic! Watch you all the time for instructions and ideas, also purchased a few items. New to smoking, your a big help and inspiration.

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  • January 2, 2020 at 4:57 am
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    Great cook! I do it pretty much the same way-eating it hot off the grill is great. Where I have found London broil really shines, is when you smoke it, rest it, then refrigerate it over night to really get the flavors incorporated into the beef even more, then slice it super thin while it's cold, and make roast beef sandwiches out of it.

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  • January 2, 2020 at 4:57 am
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    Sounds like you have a serious cicada problem at your house?

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  • January 2, 2020 at 4:57 am
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    In Canada, a London Broil is a flank steak rolled with some type of fat, typically bacon strips. Then the roll is cut into individual steaks. A skewer holds it all together. Flank is a little chewy, but very flavorful.

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  • January 2, 2020 at 4:57 am
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    This grill is perfect for grilling indoor.>>>ur2.pl/1089 It heats up quickly to a searing temp, produced no smoke at all using water in the water/drip pan, cooks the food evenly, cleans up just as easy and is priced very reasonable for it's performance and features. With it's open grill design, grilling outdoors in the fresh air would be as enjoyable and have great results as well.

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  • January 2, 2020 at 4:57 am
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    I exactly followed your recipe and cooked a London Broil tonight. My wife and I thought it was fantastic. Thank you so much for showing me how to cook this piece of meat.

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  • January 2, 2020 at 4:57 am
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    Great video! Minor complaint: he says in the video (and writes in the description) to rotate the meat 45 degrees to get the grill marks. But surely he's rotating 90 degrees, not 45.

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  • January 2, 2020 at 4:57 am
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    how did those rubber glove not melt when picking up the grates and the heat defuser

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