grilled london broil with blue cheese butter


  • 1/4 Cup soy sauce

  • 1/4 Cup water

  • 1 Small onion, coarsely chopped

  • 1 Clove garlic, minced

  • 2 Tablespoon red wine vinegar

  • 2 Tablespoon vegetable oil or extra-virgin olive oil

  • 1 Tablespoon ketchup

  • 1 Teaspoon Worcestershire sauce

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon sugar

  • 1 (2 lb) top round London broil steak

  • 8 Tablespoon butter, softened

  • 1 scallion, minced

  • 1/4 Cup crumbled blue cheese

  • 1 Teaspoon Worcestershire sauce

  • To Taste freshly ground black pepper

  • As Needed Your Favorite Beef Rub




For the Marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper and sugar.


Place the meat in a large resealable plastic bag and pour the marinade over it. Refrigerate for 6 hours to overnight.


Remove steak from the refrigerator and let it come to room temperature.


For the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce and pepper. Mix to combine with a wooden spoon. Cover and refrigerate if not using immediately.


When steak is at room temperature, discard the marinade and pat dry with paper towels.


Season on all sides with Z Grill Beef Rub.


When ready to cook, set Z Grill temperature to 180℉ and preheat, lid closed for 15 minutes.


Lay the steak directly on the grill grate and smoke for 60 minutes.


Transfer steak to a platter. Increase grill temperature to 500℉ and preheat with the lid closed.


When grill is hot, return steak to the grill and cook until desired internal temperature is reached, 130℉ for medium-rare, about 15 to 20 minutes.


Let meat rest for 3 minutes, before thinly slicing on a diagonal. Serve with the Blue Cheese Butter. Enjoy!

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