London broil is one of my favorite weeknight cooks — cheap, flavorful, and done in under an hour on the smoker. The marinade does the tenderizing work overnight, the smoke adds depth that a broiler can’t replicate, and you slice it thin against the grain, and suddenly a budget cut eats like something twice the price. I make this for easy weeknight dinners, backyard cookouts, and any time I want to feed a group without breaking the bank.
Table of contents
Shopping List
Beef top round roast (also called London Broil): 2 lbs is the recipe amount. Look for an even thickness throughout — thicker in the middle than at the edges makes it hard to get an even cook.
Worcestershire Sauce: the base of the marinade, doing the heavy lifting in terms of flavor alongside the balsamic. Don’t reduce it.
Balsamic Vinegar
Garlic
Olive Oil
Light Soy Sauce
Fresh Oregano
Honey: This is what caramelizes on the surface during smoking and gives you that slightly sticky, dark exterior. Don’t skip it.
Black Pepper
Kosher Salt
Bay Leaf
Chili Pepper Flakes
Smoked London Broil Marinade
Before you smoke a London broil, you need to allow it to marinate for 4-8 hours before you cook it in the smoker. This marinade will help to season and tenderize the meat. The result is a cheaper piece of meat that is as juicy as your favorite wagyu ribeye steaks!
Place all ingredients in a bowl or a large zip-lock bag. Add the meat to the marinade and ensure it is evenly coated. Place in the fridge for 4-8 hours. The marinade has common pantry staples, which are listed below:
- 2 pounds beef top round roast
- 3 tbsp Balsamic vinegar
- 1/4 cup of Worcestershire sauce
- 6 minced garlic cloves
- 1/2 cup of olive oil
- 2 tbsp of light soy sauce
- 1 tbsp fresh oregano
- 4 tbsp of honey
- 2 tbsp black pepper
- 2 tbsp kosher salt
- 1 Bay leaf
- 1 tsp chili pepper flakes
How to Smoke a London Broil
Below are my four simple steps for smoking a London broil. Just ensure you allow enough time for the meat to marinate, then fire up the smoker, and you’ll be ready to cook.
Step 1: Preheating Your Smoker
Ensure your smoker or pellet grill is clean from the previous use. Load the hopper with your wood pellets or add wood chips to your chip tray. Set the oven to 225°F and wait until it’s fully preheated before the meat goes on.
Step 2: Smoking
Remove the meat from the marinade and pat dry with paper towels — removing excess moisture is important for getting a good surface on the meat. The marinade has done its job, and any excess will just steam in the smoker. Rub lightly with salt and pepper.
Place on the grate and insert the temp probe into the thickest part. At the 25-minute mark, the surface will have darkened, and you’ll smell the honey and balsamic caramelizing — that’s when you know it’s working. For a 2 lb cut at 225°F, this takes approximately 45–60 minutes. Pull at 125°F for rare, 132°F for medium-rare, or 140°F for medium.
Step 3: Rest The Meat
Remove from the smoker and tent loosely with foil. Rest for 15 minutes — the muscle fibers in top round are tight and the rest allows them to relax and the juices to redistribute. Cut in immediately and the juices run straight out onto the board.
Step 4: Serve & Enjoy
Slice against the grain — this is non-negotiable with London broil. The muscle fibers in top round run in one direction and if you slice with them the meat is tough and chewy. Against the grain, as thin as possible, and it eats completely differently. Angle the knife slightly and aim for 1/4 inch slices.
How Long to Smoke a London Broil
At 225°F, it will take 40-50 minutes to smoke a London broil to medium rare. However, this timing will vary depending on the meat’s thickness and the type of smoker you use.
You should use a meat thermometer to monitor the internal temperature of the meat. Remove it when it has reached 125°F (for rare) 132°F (for medium-rare), or 140°F (for medium).
How to Store Leftover Smoked London Broil
Store leftover London broil in an airtight container in the fridge for up to 4 days. Slice before storing — it reheats more evenly than a whole piece. To reheat, warm slices in a pan over low heat with a splash of beef broth for 2–3 minutes per side. Avoid the microwave — top round dries out fast. Cold leftover London broil sliced thin makes an excellent steak sandwich with mustard and pickles the next day.
Want to Try Sous Vide London Broil
Sous vide London broil is another great way to cook it. The low and slow method leaves you with melt-in-the-mouth meaty!
See the sous vide London Broil recipe here.
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What to Serve with London Broil?
Smoked Corn on the Cob
Smoked Mac and Cheese
Loaded Mashed Potato Casserole
Grilled Broccoli
See what else to serve with London Broil here.
Smoked London Broil
Equipment
- Pellet grill, charcoal smoker, or gas grill (we used a Pit Boss smoker)
- Sharp knife
- Wood pellets (we used mesquite wood)
- Meat thermometer
- Wooden spoon
- Mixing bowl
- paper towels
- Ziplock plastic bag
- Tinfoil
Ingredients
For the London Broil
- 2 lbs beef top round roast (also could be labelled as London Broil)
SMOKED LONDON BROIL MARINADE
- 1/4 cup Worcestershire sauce
- 3 tbsp Balsamic vinegar
- 6 cloves minced garlic
- 1/2 cup of olive oil
- 2 tbsp of light soy sauce
- 1 tbsp fresh oregano
- 4 tbsp honey
- 2 tbsp black pepper
- 2 tbsp kosher salt
- 1 leaf Bay leaf
- 1 tsp chili pepper flakes
Instructions
Trimming
- Take the steak and trim off any excess fat and silver skin with a sharp knife.
Marinating
- In a large mixing bowl, add all of the marinating ingredients and mix with a wooden spoon.
- Take the trimmed steak and put it into the ziplock bag. Pour the mixed marinade into the bag and close.
- Shake the bag ensuring the meat is covered and try to remove the air.
- Once the beef has marinated for at 4-8 hours , remove it from the bag. Pat away any excess marinade or excess salt.
Preparing The Pellet Grill
- Make sure your smoker or pellet grill is clean from the previous use. Load the hopper with your wood pellets or add wood chips to your chip tray. Set the temperature to 225°F on indirect heat and wait until it's fully up to temperature before the meat goes on.
Smoking The London Broil
- Put the meat on the cooking grate in the pellet grill making sure the fat is on any direct heat.
- Insert the temp probe to the thickest part which will monitor the internal meat temperature.
- Close lid and smoke until done. For a 2 lb cut at 225°F this takes approximately 45–60 minutes. Pull at 125°F for rare, 132°F for medium-rare, or 140°F for medium.
Rest The Meat
- When the meat is ready, remove it from the pellet grill and cover with tin foil for 15 minutes.
Serve & Enjoy
- Enjoy the rested meat with friends and family knowing you haven’t sacrificed taste for your wallet when devouring the finished steak!
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
I’m looking forward to trying this recipe. Please edit the recipe, under preparing the pellet grill the words are quite odd. Also, the recipe calls for 2 lbs of London Broil but the recipe states the time for 5 lbs. Please correct this. Thanks!
Great catch — thank you for pointing both of those out. The cook time in the smoking step was written for a 5 lb roast and the recipe card lists 2 lbs, so they were completely at odds with each other. I’ve updated the smoking step to reflect the correct time for a 2 lb cut — approximately 45–60 minutes at 225°F to reach medium-rare at 132°F. I’ve also cleaned up the wording in the Preparing the Pellet Grill step. Hope you enjoy the recipe!