London Broil with a Creamy Peppercorn Sauce

 Twice Baked Potato and a Garlic Skillet

There is nothing like the rich beef flavor of a good London Broil. We know that this is a low cost cut of meat that folks tend to over think when trying to prepare. Patti and I love the juicy, robust flavor.

After a hard day of work this is as quick and easy as it is good, when a good piece of beef is what you crave. And it’s so versatile with all kinds of different seasonings and sauces. There is only one way to cook it, on the grill hot and fast. I like to smoke it for 30 minutes before I put the heat to and it comes out tender and juicy every time.

We made a rich and creamy peppercorn sauce that was the perfect topper.

Our rich peppercorn sauce

Prep Time: 5 minutes

Cook Time: 44 minutes

Grill: Royall Wood Pellet Grill

Pellets: Royall Mix of Hickory, Oak & Cherry

London Broil on the Royall 3000

Ingredients:

1 London Broil steak

Dry rub of your choice

Ingredients: Peppercorn Sauce

1 ½ cups white sauce or gravy

1 cup white wine

½ cup cilantro, fine chopped

3 Tbsp. onion soup mix

2 Tbsp. cracked peppercorns

2 Tbsp. minced garlic

1 Tbsp. dried minced garlic

1 Tbsp. dried minced onion

1 Tsp. Country Bob’s Seasoning Salt

Peppercorn Sauce

Directions: Peppercorn Sauce

Mix all ingredients into the white sauce and simmer until the seasoning blend and the pepper corns get soft.

Directions: London Broil

Apply dry rub and let meat come down to room temperature. Then, onto the grill to smoke for 30 minutes before adding any heat.

 The Royall 3000 with a London Broil,
Twice Baked Potatoes and a Garlic Skillet

Cooking Directions: Royall Wood Pellet Grill

Open the lid and set the dial to “Smoke”, turn it on. After about five minutes you can shut the lid. Give it about 10 minutes to heat up. Patti has lined the drip pan with foil for me, it makes for easier clean up.

Place the London Broil directly onto the grill and just let it hang out in the smoke and get happy for 30 minutes or so. This is referred to as “cold smoking”; the temperature is around 165-180 degrees. 30 minutes of cold smoking is not enough to have any cooking effect on your meat but, it is enough to open the pores up so that the meat can pick up all the flavor of the smoke

After 30 minutes, turn the control up to high and pull the meat off the grill. When the grill reaches 400 degrees put the steak on for 7 minutes per side. This is a big cut so it will be on the rare side. Keeping in mind that London Broil is meant to be served on the rare side, it gets real tough if you cook it longer. So, if you don’t like meat on the rare side, don’t do a London Broil.

When the meat reaches an internal temp around 130, pull it off, cover it and let it rest for 10 minutes before serving. This will be rare to medium rare. Keep in mind that the meat will continue cooking for another 10 degrees after you pull it off the grill. So for medium pull it at 140 and overdone 160.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like.

Directions: Gas Grill
Prep Time: 5 minutes
Cook Time: 45 minutes
Grill: Char-Broil

Preparing Grill:  Low Indirect Heat

Preheat your grill to low heat (180 - 225) and turn off one side so you will be cooking with indirect heat. Add your wet hickory chips over the fire and oil the grill. A cooking spray is easiest for this. (Note: you can add your hickory directly to the grill or you can use foil smoke packets.(Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.)

After 30 minutes pull the meat and turn the grill up.

Preparing Grill: High Indirect Heat

High heat (400-500) and turn off one side so you will be cooking with indirect heat. Add  your meat to the cool side for 7 minutes per side just like above.

Preparing Charcoal Grill

Get the grill ready, you will want your temperature of around 400-500 degrees. Remember, you are going high heat here for about 14 minutes. Bank your coals over to one side of your grill. Add your “drained wood chips” and you are good to go… Your cooking times and temps will be the same as above.

Cooking In the Oven:

We have been getting requests for recipe conversions for the oven. I tell folks all the time that cooking on a Royall wood pellet grill is just as easy as cooking in your oven and the food comes out much more flavorful. Just about anyone can do it and do it well. Think about it. You set your control knob to the temp you want, put your meat on and leave it for a set time.

It is the same thing, time and temp. is what it is all about. The Royall is just like your oven except it uses wood pellets and has wheels.

If you want to smoke in your oven they sell oven smokers for that. I, myself, would not spend the money on one of those when you can make your own out of foil.

Foil smoke packets. (Two handfuls wet chips and one dry, fold foil into a packet, poke holes in it with a fork and you’re good to go.) Just set it in the oven. You might want to make sure you turn on your vent fan or your house will fill up with smoke. You will give your alarms a good work out.

London Broil Done Just Right

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Royall Wood Pellet Grill, Traeger, Charmglow, Char-Broil, the Big Easy, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles will fit pellet heads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste.

Take it and run with it….

Live Your Passion,

Ken & Patti