2½ lb top round steak, or roast
¼ cup dry red wine, such as Chianti or Cabernet Sauvignon
¼ cup tamari
2 tbsp Worcestershire sauce
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
2 garlic cloves, minced
1 tsp kosher salt
1 tsp black pepper, freshly ground
½ tsp dried rosemary
½ tsp dried thyme
water
wood chips, such as oak or cherry
In a medium mixing bowl, whisk together the wine, tamari, Worcestershire sauce, vinegar, olive oil, garlic, salt, pepper, rosemary, and thyme.
Place the steak in a sealable plastic bag. Pour the marinade over the beef and seal the bag well. Place the bag inside a baking dish or bowl and refrigerate for 6 to 10 hours.
Remove the top round roast from the refrigerator 40 minutes prior to cooking it so it can come to room temperature.
Fill the water bowl of the smoker halfway and place the wood chips in the tray. Open the top vent. Preheat the smoker to 250 degrees F.
Remove the meat from the marinade and pat dry with paper towels. Discard the marinade.
Place the roast directly on the smoker rack. If there is a probe thermometer attached, place it in one end of the roast. Smoke the beef for 60 minutes and check the internal temperature with the probe or digital meat thermometer. It should 125 degrees F for medium-rare and 145 degrees F for medium.
Continue to smoke for up to 75 minutes until the desired temperature is achieved. Remember to check the water and wood chips every 45 minutes and replenish as needed.
Remove the cooked top round roast to a clean cutting board and tent loosely with foil. Allow the meat to rest for at least 15 minutes before slicing.
Slice the London broil against the grain thinly. Serve with favorite side dishes.
Sugar: 5g
:
Calcium: 46mg
Calories: 246kcal
Carbohydrates: 7g
Cholesterol: 86mg
Fat: 8g
Fiber: 1g
Iron: 3mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 621mg
Protein: 33g
Saturated Fat: 2g
Sodium: 426mg
Vitamin A: 10IU
Vitamin C: 1mg
