With this easy London broil burnt ends recipe, you will learn how to make a smoked London broil with all the tenderness and flavor of a far more costly, marbled cut of beef.
This recipe for London broil is a beef steak that is marinated in herbs, garlic, olive oil, and spices and then cooked to succulent and juicy perfection.
Every time, this simple main course option yields perfect results.
I’m a fan of beef recipes, whether it is tender filet mignon with garlic butter, crockpot meatloaf, zesty Texas chili, a quick and simple pepper steak stir fry, Instant Pot corned beef, or this easy yet filling London broil.
I turn to London Broil when I need steak for a crowd. It is a large cut of meat that serves a lot of people, and it gets great flavor from the homemade marinade.
You can just serve your meat with some fantastic side dishes and watch your guests crave more.
Well, in most cases, you will need London broil steak, soy sauce, Worcestershire sauce, olive oil, lemon zest, lemon juice, garlic, crushed red pepper flakes, Italian seasoning, salt, onion powder, pepper, parsley, and smoked paprika to make this recipe.
What is the London Broil?
Well, don’t be confused; London broil isn’t a cut of beef. Instead, it is a method of cooking certain cuts of beef, most commonly the top round steak or flank steak.
If you aren’t aware, the round steak is cut from the muscular hind part of the steer.
On the other hand, you will find the flank just below the loin and behind the belly.
Both cuts come with a little fat to soften and flavor them while cooking.
I’m not sure why the name of this method of cooking beef is referred to as London broil.
I just can’t find a reference to it having originated in London, England. But, it seems to have been a well-known American restaurant dish.
London broil is a tougher cut of steak that is marinated before cooking. It is then char-grilled or broiled.
It is sliced thinly against the grain and served medium-rare. This method of preparing, cooking, and slicing the beef helps ensure that it is juicy and succulent.
Tips for Smoking London Broil
Most recipes for London broil have to do with high-heat cooking, such as searing or grilling, but smoking the meat at a low temp for an extended cooking time certainly guarantees a perfectly even and juicy interior, with the addition of woodsy, aromatic notes from the smoke.
Just crank up the heat towards the end of cooking, if you like, to create a dark crust. Below is what you need to know about smoking a London broil steak.
Choose the Best Wood Chips or Pellets
Woods provides you with a range of personal choices. Stronger, more fragrant woods such as pecan, mesquite, or hickory will imbue a smokier flavor compared to lighter fruit woods such as applewood, which would leave behind a milder, fruitier note.
Build a Balanced Marinade
As you might be aware, marinating helps to tenderize meat with the extra benefit of bold flavor.
And, if you are interested in making your own, you can start with olive oil or vegetable oil, then add lemon or orange juice, Worcestershire sauce, soy sauce, red wine vinegar, balsamic vinegar, or apple cider vinegar.
Well, marinades can feature a blend of salt, pepper, brown sugar, chili powders, and several aromatic seasonings such as garlic powder or onion powder, just like dry rubs.
You might want to ask, Why not use dry rub? The advantage of using a marinade rather than a dry rub is the fact that the acidic ingredients can begin to break down the connective tissue in this tough cut of meat.
Use a Meat Thermometer
A meat thermometer automatically gets rid of the guesswork from the smoking process.
However, some smokers come equipped with a thermometer that constantly monitors the temperature of the roast as it cooks.
That being said, it is still okay to open the smoker and check manually for doneness near the end of the cooking time.
Smoked London Broil Burnt Ends
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Additional Time: 8 hours
Total Time: 9 hours and 15 minutes
Yield: 6
It’s time to learn how to smoke a perfect London broil in your Masterbuilt smoker.
Ingredients
- 2 pounds of top-round steak or roast
- ¼ cup of tamari
- 2 tablespoons of balsamic vinegar
- ½ teaspoon of dried thyme
- ½ teaspoon of dried rosemary
- 1 teaspoon of kosher salt
- 2 garlic cloves, minced
- ¼ cup of dry red wine, such as Chianti or Cabernet Sauvignon
- 1 teaspoon of freshly ground black pepper
- 2 tablespoons of extra virgin olive oil
- 2 tablespoons of Worcestershire sauce (GF)
Laid-Out Instructions
- First, you are to get a medium mixing bowl, and in it, whisk together the wine, Worcestershire sauce, tamari, olive oil, vinegar, salt, pepper, garlic, rosemary, and thyme. After that, place the steak in a sealable plastic bag, pour the marinade over the beef, and then seal the bag well. Proceed to place the bag inside a baking dish or bowl and refrigerate for 6 to 10 hours.
- That being done, you are to remove the top round roast from the refrigerator 40 minutes before you cook it; that way, it can come to room temperature.
- Now, fill the water bowl of your smoker halfway and place the wood chips in the tray. Then, open the top vent and preheat your smoker to 250 degrees Fahrenheit.
- When that is done, remove the meat from the marinade and pat it dry with paper towels, then get rid of the marinade.
- Afterward, place the roast directly on the smoker rack. And place the probe thermometer—there’s one attached—on one end of the roast. Then, smoke the beef for 60 minutes and check the internal temp with the probe or digital meat thermometer. You are looking for 125 degrees F for medium-rare and 145 degrees F for medium. Just continue to smoke for up to 75 minutes until the desired temperature is achieved. Keep in mind to check the water and wood chips every 45 minutes and replenish as required.
- After that, remove the cooked top round roast to a clean cutting board and tent loosely with foil. Make sure you allow the meat to rest for at least 15 minutes before you slice it.
- Just slice the London broil against the grain thinly and proceed to serve it with your favorite side dishes.
How Do I Know When My Burnt Ends Are Done?
Just pick up a hot, burnt end and slightly squish it between your fingers. Make sure you do this with a pair of gloves on.
Well, you will know it is not done if it doesn’t break apart. You will know it is done if it breaks apart slightly without completely crumbling.
How Can I Prevent Tough Burnt Ends?
Ensure that your smoker is at a low temperature for smoking the burnt ends. This is so because too high a temperature can result in tough, chewy pieces of meat.
Final Thoughts
If you have any, the leftovers will remain fresh in the refrigerator for up to 3 days. However, make sure that they are stored in a tightly sealed container.
You can also reheat the meat if you want to, in 30-second increments on the stove or the microwave.
Well, I prefer to use the leftovers in salads or on sandwiches, which brings us to the end of this guide on “London broil burnt ends recipe.”
London Broil Burnt Ends Recipe
Ingredients
- 2 pounds of top-round steak or roast
- ¼ cup tamari
- 2 tablespoons balsamic vinegar
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon kosher salt
- 2 minced garlic cloves
- ¼ cup dry red wine Chianti or Cabernet Sauvignon
- 1 teaspoon freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Worcestershire sauce gluten-free
Instructions
- In a medium mixing bowl, whisk together wine, Worcestershire sauce, tamari, olive oil, vinegar, salt, pepper, garlic, rosemary, and thyme.
- Place the steak in a sealable plastic bag and pour the marinade over it. Seal the bag securely.
- Put the bag in a baking dish or bowl and refrigerate for 6 to 10 hours.
- 40 minutes before cooking, remove the top round roast from the refrigerator to bring it to room temperature.
- Fill the water bowl of your smoker halfway and add wood chips to the tray. Open the top vent and preheat the smoker to 250 degrees Fahrenheit.
- Remove the meat from the marinade and pat it dry with paper towels, discarding the marinade.
- Place the roast directly on the smoker rack. Position the probe thermometer at one end of the roast.
- Smoke the beef for 60 minutes, then check the internal temperature with the probe or a digital meat thermometer. Aim for 125 degrees F for medium-rare and 145 degrees F for medium. Continue smoking for up to 75 minutes until the desired temperature is reached. Remember to check the water and wood chips every 45 minutes and replenish as needed.
- Once cooked, transfer the top round roast to a clean cutting board and loosely tent with foil. Let it rest for at least 15 minutes before slicing.
- Slice the London broil thinly against the grain and serve with your favorite side dishes.
