London Broil on the Big Green Egg

My first foray beyond burgers, steaks, and chickens on my BGE was a London Broil.  I learned a great deal getting ready that first time and since then.  London Broil is NOT a cut of meat, but a method of preparing beef.  Certain types of beef work much better.  Traditionally, I believe, the cut of meat used in London Broil was flank steak.  Today, more commonly, if you see beef in your grocery store labelled “London Broil” it is probably a top round roast.  Both of these cuts of meat are “lean” as defined by the USDA and lend themselves to the London Broil method.

 London Broil


3-4 lb. top round roast or flank steak

1 tbsp. onion powder

1 tsp. garlic powder

1 tsp. cayenne pepper

1 tsp. red pepper flakes

1 tsp. black pepper

6 cloves garlic, crushed

.5 cup soy sauce

.5 cup olive oil

1.5 cups water


  1. Combine all of the ingredients except for the crushed garlic (and the beef) to
  2. make the marinade.
  3. Marinate the beef  for 4-48 hours in the refrigerator.
  4. Pour off marinade and rub the beef all over with the crushed garlic.
  5. Sear on each side for 2 minutes at 600 degrees on the BGE on direct heat.
  6. Cook until internal temperature reaches 130 degrees, or your desired level of doneness.  (If you want more than 140 pick something else, because you will really dry this out.)
  7. Let rest 10 minutes.
  8. Slice as thinly as possible at 45 degrees ACROSS the grain.

This goes really well with the  caramelized onions from the Heretical Hamburgers recipe.


6 Responses to “London Broil on the Big Green Egg”

  1. Love your recipes. My husband and I just got a BGE 2 weeks ago for our anniversary present to each other. I think we have grilled out 10 out of 14 days. I have totally enjoyed your blog and recipes. Am attempting London Broil tomorrow, so thanks so much for the recipe!!

    • Thanks for the nice words. How did the London Broil turn out? We had heretical hamburgers and lots of cookies today, with a few other less important items. A belated happy anniversary. You guys will enjoy that Egg for years.

  2. sweet work, love your theme, suits the site well 🙂

  3. How do you get BGE up to 600 degrees and about how long does this take?

    • I just start the charcoal and leave the vents wide open. How long it takes depends on the charcoal you are using and the outside temperature, but probably about 20 minutes. I am sorry that it took me so long to reply.

  4. AWESOME!! First LB on the BGE, and by far, by best LB I have ever made. So much better than a regular gas grill! Thanks!

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