Étapes

• Step 1

  For the Marinade: In a small mixing bowl, whisk together the soy sauce, water, onion, garlic, red wine vinegar, oil, ketchup, Worcestershire sauce, pepper and sugar.

  Ingrédients

  • 1/4 Cup sauce soya

  • 1/4 Cup eau

  • 1 Small onion, coarsely chopped

  • 1 Clove ail, haché

  • 2 Tablespoon red wine vinegar

  • 2 Tablespoon vegetable oil or extra-virgin olive oil

  • 1 Tablespoon ketchup

  • 1 Teaspoon sauce Worcestershire

  • 1 Teaspoon poivre noir fraîchement moulu

  • 1 Teaspoon sucre

• Step 2

  Place the meat in a large resealable plastic bag and pour the marinade over it. Refrigerate for 6 hours to overnight.

  Ingrédients

  • 1  (2 lb) top round London broil steak

• Step 3

  Remove steak from the refrigerator and let it come to room temperature.

• Step 4

  For the Blue Cheese Butter: In a small mixing bowl, combine the butter, scallion, blue cheese, Worcestershire sauce and pepper. Mix to combine with a wooden spoon. Cover and refrigerate if not using immediately.

  Ingrédients

  • 8 Tablespoon beurre, ramolli

  • 1  scallion, minced

  • 1/4 Cup crumbled blue cheese

  • 1 Teaspoon sauce Worcestershire

  • To Taste poivre noir fraîchement moulu

• Step 5

  When steak is at room temperature, discard the marinade and pat dry with paper towels.

• Step 6

  Season on all sides with Traeger Beef Rub.

  Ingrédients

  • As Needed Enrobage pour le bœuf Traeger

• Step 7

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.

  00:15

  180 ˚F / 82 ˚C

  Super Smoke

• Step 8

  Lay the steak directly on the grill grate and smoke for 60 minutes.

  01:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 9

  Transfer steak to a platter. Increase grill temperature to 450° and preheat with the lid closed.

  450 ˚F / 232 ˚C

• Step 10

  When grill is hot, return steak to the grill and cook until desired internal temperature is reached, 130℉ for medium-rare, about 15 to 20 minutes.

  00:20

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 11

  Let meat rest for 3 minutes, before thinly slicing on a diagonal. Serve with the Blue Cheese Butter. Enjoy!