London Broil with 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.
London Broil with Creamy Peppercorn Sauce
A Pellet Grill Recipe
A Rich and Creamy Peppercorn Sauce a Perfect Topper
London Broil with Creamy Peppercorn Sauce
A Pellet Grill Recipe
Prep Time: 5 minutes
Cook Time: Smoke 30 min. @ 170 degrees (77c), Grill 7 Min. per side @ 400 degrees (205c)
Grill: Royall Wood Pellet Grill
Pellets: Royall Hickory
London Broil on the Royall 3000
London Broil with Creamy Peppercorn Sauce
A Pellet Grill Recipe
Ingredients: London Broil with Creamy Peppercorn Sauce
- 1 London Broil steak
- Pete’s Firehouse BBQ Rub
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 In A Cast Iron Skillet
London Broil with Creamy Peppercorn Sauce
A Pellet Grill Recipe
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 with Creamy Peppercorn Sauce
Apply Pete’s Firehouse 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
London Broil with Creamy Peppercorn Sauce
A Pellet Grill Recipe
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 “hot smoking”; the temperature is around 170 degrees (77c). 30 minutes of hot 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 (205c) 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. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.
Maverick ProTemp Instant Read Thermometer
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.
London Broil Done Just Right
Love These Garlic Skillets
London Broil with Creamy Peppercorn Sauce
A Pellet Grill Recipe
“You’re Not Cookin’ Unless You’re Hookin’!”
Let’s Eat !
About Our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Memphis, Royall, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Pizza Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, 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
http://datenightdoins.com
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Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
F.Dick Professional Knives and Tools.
888-921-9378
thfinch@125west.com
http://www.125west.com/c-135-fdick.aspx
PelletCan
A storage container & dispenser for wood pellets
sales@pelletcan.com
http://www.pelletcan.com
Lodge Cast Iron
www.lodgemfg.com
Lumberjack Wood Pellets
Jerry Brown
715-866-8535
www.lumberjackpelletsonline.com
Pete’s Firehouse BBQ Rubs
http://www.petesfirehousebbq.com
E-Z HOOK ~ Made in Texas
“You’re Not Cookin’ Unless You’re Hookin’!”
1 888 4EZ Hook
http://www.bbqhooks.com/
