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Grilla Grills Black Angus London Broil

London broil — it’s a family-favorite dish, but not many cooks get it right. With this recipe for grilled London broil, you can make sure your meat has all the flavor you want — every time.


  • Mustard (Preferably Dijon)
  • 1 London Broil (Preferably Black Angus & 3-4 lbs.)
  • Grilla Grills Beef Rub


Here at Grilla Grills, we like to do things the smart way, and that often ends up also being the easy way. There’s nothing better than a simple steak recipe that can get you a fantastic taste and has less than five ingredients.

Today, we’re making things even easier than we usually do — we’ve only got three ingredients for this entire meal. Mustard, beef rub and meat!

Start off by getting your Grilla Grill smoker up to 250 degrees. Next, take your meat and coat it with a light layer of mustard. Be sure to cover the entire thing.

Now, lay an even coating of Grilla Grills Beef Rub on the entire London broil. It should stick pretty well due to the layer of mustard you laid down.

Now place the seasoned roast on your smoker until it reaches an internal temp of 135 degrees. Depending on how large your roast is, this will take different amounts of time. For this cut of meat, you’re looking at roughly 30 minutes of cooking per pound.

Finally, remove your roast from the grill once it reaches the desired temperature and let it rest at room temperature for at least 10 minutes.

Dig in and enjoy!

Surprise! It’s an American Food

You might think London broil must have originated from across the pond, but it didn’t. Despite the European name, London broil’s roots originate in America. Though no one’s sure who was the first to figure out how to elevate a relatively inexpensive cut of steak, we’re all grateful today.

Spoiler Alert — London Broil’s a Cooking Technique and Dish, Not a Cut

Many newcomers to London broil assume it’s a cut of meat. Instead, it’s a way of prepping and cooking a specific cut of meat. The meat’s typically well-seasoned and then broiled, hence the name. Around here, though, we prefer to grill London broil to give it a nice seared texture and lots of smoky flavor.

However, this isn’t to say you could use just any piece of meat for London broil. Traditionally, flank and skirt steaks are featured in this dish. You can often find these cuts available on sale at almost any butcher or grocery. They’re hardly rare, which is good if you’re planning a big feed. If you’re lucky enough to spot a two-for-one special, pick up a couple hunks of flank or skirt steaks and freeze one for later.

To Marinate or Not to Marinate

The jury’s out on whether London broil is better after the meat’s been safely marinated in the fridge for a few hours before grilling. Our recipe for grilled London broil doesn’t require you to plan too far ahead before throwing your meat on the grates. You won’t spend more than five minutes making sure it’s covered in mustard and beef rub, and you don’t need to wait once you’re done to get it on the Grilla smoker.

If you’re a marinade fan, you could always add an extra step to cooking London broil on the grill. Bathe your steak in mustard and rub. Then, wrap it tightly in plastic or pop it into a plastic freezer bag. Put it in the refrigerator for several hours before taking it out and following the rest of the recipe. Your London broil will turn out Grilla great that way, too.

Guess what? Your grill’s calling and it’s hankering to make your whole crew London broil. Why wait? The faster you start, the faster you can slice up this beauty.

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Holland, Michigan 49423