This quick, flavorful Traeger Grilled London Broil is ideal for an easy weeknight dinner, thinly sliced over a salad, or tucked into sandwiches. Make a couple of roasts and keep leftovers for simple lunches throughout the week.
Traeger Grilled London Broil
When you want a beefy, satisfying meal without spending much time or money, London Broil is a great choice. This cut is affordable and becomes tender and flavorful when marinated. For this version, the roast soaks in a spicy, Korean-inspired marinade featuring gochujang flavors, tamari, pineapple juice and black vinegar, then cooks hot and fast on a pellet grill to a juicy medium-rare. After resting, slice thinly against the grain for the most tender bites.
Recipe Shopping List
Here are the ingredients you’ll want to have on hand. For exact measurements and the full recipe, see the recipe card below.
- 1–2 pound London Broil (flank or top round)
- Salt and black pepper
- Tamari (or low-sodium soy sauce)
- Black vinegar (or rice wine vinegar / apple cider vinegar as a substitute)
- Pineapple juice
- Gochugaru or a chili flake for heat
- Minced garlic
- Olive oil
How To Make This Recipe
This overview gives the main steps so you know what to expect. Follow the full recipe details for measurements and timing.
- Make the marinade: Whisk tamari, black vinegar, pineapple juice, gochugaru, minced garlic and olive oil together. Place the roast in the mixture, seal, and chill for at least 6 hours—overnight is best for maximum flavor.
- Preheat the grill: Heat the pellet grill hot and fast—aim for 400°F or higher. A high sear locks in juices and creates a flavorful crust.
- Grill: Remove the roast from the marinade and pat dry. Season generously with salt and pepper. Grill 7–10 minutes per side, depending on thickness, until the internal temperature reaches your preferred doneness.
- Rest and slice: Tent the roast and let it rest for 10–15 minutes. Slice thinly across the grain to maximize tenderness and serve immediately.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Recipe FAQ
A London Broil refers primarily to a cooking method rather than a specific cut—marinating a roast or steak, then cooking it at high heat and slicing across the grain when finished. In stores you’ll often find roasts labeled “London Broil,” typically from the top round or flank. This method works well with these cuts and with other lean roasts; the marinade helps tenderize the meat. It’s also versatile enough for chicken or pork.
Most grocery stores carry these roasts in the beef section; check the top round or flank areas. Butcher shops can also offer good quality cuts and helpful advice on thickness and trimming.
Keep leftover sliced London Broil in an airtight container in the refrigerator for 3–4 days. You can also freeze individual portions for longer storage.
Reheat gently: pan-searing slices briefly over medium heat, reheating in a warmed sauce, or using sous vide are all excellent options to preserve texture and juiciness.
Yes—use rice wine vinegar, apple cider vinegar, or even white vinegar if needed. Each substitution will slightly change the flavor but still yields a tasty marinade.
Serve This With
- Parmesan potato stacks or roasted potatoes
- Steamed basmati rice or an herbed rice pilaf
- Vegetable yakisoba or sautéed seasonal vegetables
- Homemade egg rolls or a crisp side salad
If you have extra London Broil, try preparing it with a brisket-style marinade for a different texture and deeper flavor.
Traeger Grilled London Broil
Simple, spicy, and tender—this Traeger Grilled London Broil uses a bright, umami-rich marinade and high-heat grilling for a quick, delicious roast. It’s perfect for a family dinner or for making ahead and slicing for meals through the week.
Prep Time: 10 minutes
Cook Time: 20 minutes
Marinate Time: 12 hours (recommended)
Total Time: 12 hours 30 minutes
Ingredients
- 1–2 pound London Broil (flank or top round)
- Salt and black pepper
Marinade
- ½ cup tamari (or soy sauce)
- ¼ cup black vinegar (or rice wine vinegar)
- 6 ounces pineapple juice
- 1 tablespoon gochugaru (or chili flakes)
- 2 tablespoons minced garlic
- ¼ cup olive oil
Instructions
- Combine all marinade ingredients in a large resealable bag or container. Add the roast, seal, and refrigerate overnight or for at least 6 hours.
- Preheat the pellet grill to 400°F or higher. Remove the roast from the marinade, pat dry, and season with salt and pepper.
- Place the roast on the preheated grill and cook 7–10 minutes per side, or until the internal temperature reaches your preferred level (see temperature chart above). For medium-rare, pull at about 125°F and let rest.
- Tent and rest the roast 10–15 minutes, then slice thinly across the grain and serve.
Nutrition (per serving, estimate)
- Calories: 568
- Total Fat: 38 g
- Saturated Fat: 12 g
- Cholesterol: 176 mg
- Sodium: 1636 mg
- Carbohydrates: 7 g
- Protein: 47 g
Nutrition data is an estimate.