Steps

• Step 1

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

  Ingredients

  • 1/4 Cup soy sauce

  • 1/4 Cup water

  • 1 Small onion, coarsely chopped

  • 1  garlic clove, minced

  • 2 Tablespoon Red wine vinegar

  • 2 Tablespoon vegetable oil or extra-virgin olive oil

  • 1 Tablespoon ketchup

  • 1 Teaspoon Worcestershire sauce

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon sugar

• Step 2

  Marinate the steak: Place the steak in a large resealable plastic bag and pour the marinade over. Refrigerate for 6 hours, up to overnight.

  Ingredients

  • 1  (2 lb) top round London broil steak

• Step 3

  Remove the steak from the refrigerator and let come to room temperature, about 20 minutes.

• Step 4

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

  00:15

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Once the steak reaches room temperature, remove from the bag, discard the marinade, and pat dry with paper towels. Season on all sides with Traeger Beef Rub.

  Ingredients

  • To Taste Traeger Beef Rub

• Step 6

  Insert the probe into the thickest part of the steak. Place the steak directly on the grill grates, close the lid, and smoke for 60 minutes.

  01:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 7

  Meanwhile, make the blue cheese butter: In a small bowl, mix together the butter, scallion, blue cheese, Worcestershire sauce, and pepper with a wooden spoon. Cover and refrigerate until ready to use.

  Ingredients

  • 8 Tablespoon (1 stick) unsalted butter, softened

  • 1  scallion, minced

  • 1/4 Cup crumbled blue cheese

  • 1 Teaspoon Worcestershire sauce

  • To Taste freshly ground black pepper

• Step 8

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

  450 ˚F / 232 ˚C

• Step 9

  When the grill is hot, return the steak to the grill and re-insert the probe. Close the lid and cook until the internal temperature reaches 130℉ for medium-rare or your desired temperature, 15-20 minutes.

  00:20

  450 ˚F / 232 ˚C

  130 ˚F / 54 ˚C

• Step 10

  Remove the meat from the grill and let rest for 3 minutes, then thinly slice on the diagonal against the grain. Serve with the blue cheese butter. Enjoy!