London Broil on Green Egg Recipe

I have cooked a lot of beef over the years, but nothing quite compares to making a London Broil on Green Egg. The Big Green Egg has a way of locking in moisture while adding a subtle smoky flavor that takes this classic cut of beef to another level. London broil is known for being lean, bold in beefy flavor, and incredibly satisfying when cooked and sliced the right way. When prepared properly, it transforms from a tough cut into a juicy, tender, and deeply flavorful centerpiece that feeds a crowd with ease.

This London Broil on Green Egg recipe is one I come back to again and again because it is reliable, simple, and impressive. The marinade infuses the meat with savory depth, the high-heat sear creates a beautiful crust, and the gentle indirect finish ensures the steak stays juicy inside. I love serving this dish at weekend cookouts, family gatherings, or even for a special dinner when I want steakhouse-quality results without leaving home. If you have a Big Green Egg and want to master London broil, this recipe will guide you step by step.

Ingredients

These ingredients are carefully chosen to enhance the natural flavor of the beef while keeping the process straightforward. This recipe serves 6 people comfortably.

• • 1 large London broil (about 2.5 to 3 pounds)
  • 1/3 cup soy sauce
  • 1/4 cup olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons Worcestershire sauce
  • 4 cloves garlic, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or brown sugar
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried rosemary or thyme

Instructions

Preparation Time: 20 minutes (plus marinating time)
Cook Time: 25–30 minutes
Total Time: About 1 hour (excluding marinating)
Yields: 6 servings

• • 1. I start by making the marinade in a medium bowl. I whisk together the soy sauce, olive oil, balsamic vinegar, Worcestershire sauce, garlic, Dijon mustard, honey, black pepper, salt, smoked paprika, and dried herbs until everything is fully combined and aromatic.
    2. I place the London broil in a large zip-top bag or shallow dish and pour the marinade over the meat. I make sure the steak is fully coated on all sides, then seal the bag or cover the dish.
    3. I let the steak marinate in the refrigerator for at least 4 hours, but overnight is ideal. This step is crucial for a tender and flavorful London Broil on Green Egg, as the marinade helps break down the muscle fibers.
    4. When I am ready to cook, I remove the steak from the refrigerator about 30 minutes before grilling so it can come closer to room temperature. This helps it cook more evenly.
    5. I prepare my Big Green Egg for two-zone cooking by lighting the charcoal and stabilizing the temperature at around 450°F. I set it up so one side is direct heat and the other side is indirect.
    6. I remove the London broil from the marinade and let any excess drip off. I do not pat it completely dry because a little moisture helps the seasoning cling to the meat.
    7. I place the steak directly over the hot side of the grill and sear it for about 4 to 5 minutes per side. I close the lid between flips to maintain consistent heat and create a beautiful crust.
    8. Once both sides are nicely seared, I move the London broil to the indirect side of the Green Egg. I close the lid and let it cook until the internal temperature reaches 130°F for medium-rare or 135°F for medium.
    9. I remove the steak from the grill and let it rest on a cutting board for at least 10 minutes. Resting allows the juices to redistribute and keeps the meat moist.
    10. I slice the London broil thinly against the grain and arrange it on a platter. This final step is key to ensuring each bite is tender and easy to chew.

Tips or Variations for London Broil on Green Egg

One of the reasons I love making London Broil on Green Egg is how adaptable it is. If you prefer a bolder smoky flavor, you can add a small chunk of hickory or oak wood to the charcoal before cooking. The Green Egg absorbs smoke beautifully, and even a little goes a long way.

If you like heat, I sometimes add a teaspoon of crushed red pepper flakes or a splash of hot sauce to the marinade. It adds a subtle kick without overpowering the beef. For a more herb-forward profile, fresh rosemary and thyme work wonderfully when finely chopped and added to the marinade.

Another variation I enjoy is serving the sliced London broil with a simple chimichurri or garlic butter on the side. The fresh herbs and acidity pair perfectly with the rich, grilled beef. No matter which variation you choose, always remember that slicing against the grain is non-negotiable for a tender result.

Conclusion

This London Broil on Green Egg recipe has become one of my go-to grilling meals because it consistently delivers amazing flavor with minimal effort. The combination of a well-balanced marinade, high-heat searing, and careful finishing on the Big Green Egg creates a steak that feels special every time I serve it. It is the kind of dish that brings people together around the table and sparks conversation with the very first bite.

If you have been looking for a reliable way to cook London broil or want to expand what you do on your Big Green Egg, I truly believe this recipe is worth trying. Fire up your grill, take your time with the marinade, and enjoy the process. Once you master this London Broil on Green Egg, it will quickly become a favorite in your grilling rotation.