Smoked London Broil Recipe: Tips for Smoking London Broil

The name “London broil” refers to both a cooking method—quickly broiling a lean flank steak—and the cut of meat itself. Flank steak, which butchers cut from the cow’s abs, and top round steak, which comes from their inner rear legs, are both types of London broil. Cuts from the flank and top round tend to be lean and tough but flavorful when properly cooked; their coarse texture is ideal for soaking up marinades.

Most recipes for London broil involve high-heat cooking, like grilling or searing, but smoking the meat at a low temperature for an extended cooking time guarantees a perfectly even and juicy interior, with the bonus of woodsy, aromatic notes from the smoke. If you like, crank up the heat towards the end of cooking to create a dark crust. Here’s what to know about smoking a London broil steak:

1. 1. Choose the best wood chips or pellets. Woods offer a range of personal choices. Stronger, more fragrant woods like hickory, pecan, or mesquite will impart a smokier flavor than lighter fruit woods, like applewood, which leave behind a milder, fruitier note. Learn how to select smoking woods.
2. 2. Use a meat thermometer. A meat thermometer eliminates the guesswork from the smoking process. Some smokers come equipped with a thermometer that constantly monitors the temperature of the roast as it cooks, but it’s okay to open the smoker and check manually for doneness near the end of the cooking time.
3. 3. Build a balanced marinade. Marinating helps to tenderize meat, with the added benefit of bold flavor. To make your own, start with vegetable oil or olive oil, then add orange or lemon juice, soy sauce, Worcestershire sauce, balsamic vinegar, red wine vinegar, or apple cider vinegar. Like dry rubs, marinades can feature a blend of salt, pepper, chili powders, brown sugar, and various aromatic seasonings like onion powder or garlic powder. The advantage of using a marinade instead of a dry rub is that the acidic ingredients can start to break down the connective tissue in this tough cut of meat.