How to Cook London Broil in Oven: Complete Guide with Recipe

how to cook london broil

Steak can be intimidating in general, more so with parts like flank or top round as they tend to be tougher than more expensive cuts of beef. So, today I’m sharing another one of my kitchen hacks: how to cook London broil. AKA How to make an impressive dinner without breaking the bank.

The consistent worry with making London broil is that if cooked incorrectly, you can end up with something close to a murder weapon. It will be tough and gamey, in short – barely edible. I’m here to change that. Read on to learn everything you need to know about making your very own London broil at home.

Best Way To Cook London Broil In The Oven

We’re usually more familiar with steak being pan-fried in a cast-iron skillet with herb and butter. When making a London broil you have to marinade it first for at least 2 hours to get the best results. Then the classic method is to pan-fry it, but you risk overcooking the beef.

So, I figured it’s better to cook the London broil in the oven. It’s easier to control and maintain the temperature of both the oven and the meat. Thus, it stays juicy and gives you a perfect medium rare every time.

Step 1. Rest the beef on a cutting board. Make sure its widest side is up because that’s where we will score it. Using a sharp knife, cut 1/8 deep diamond pattern across the beef. Repeat this on the other side.

Step 2. Make the marinade and soak the meat for at least 4 hours before cooking. This is to allow it to absorb all the flavor from the marinade. The cuts will help in making sure that the flavor is not just on the outside but in every slice of the London broil.

Step 3. Sear and put it in the preheated oven. Let the London broil cook to perfection.

How Long Does It Take For A London Broil To Cook In The Oven?

London broil can be baked in the oven at different temperatures. The baking time depends on how you want the doneness to be. This is best checked using a thermometer. For a rarely done steak, the temperature should only be at 120° to 125° F.

If you prefer the steak to be medium-rare, then it must have 130° to 135° F internal temperature. If you want medium to well done, then it has to be at 145° to 160° F.

How To Cook London Broil In The Oven At 350?

When baking your London broil at 350° F, place it in the lowest rack and leave to bake for about 2 to 3 hours. Check for doneness after 1 ½ hour. Thicker and bigger cuts might require more cooking time. Add 30 minutes at a time so as not to overcook the meat.

How Long To Cook London Broil In The Oven At 375?

Meanwhile, on a 375° F oven temperature, you want to let the London broil bake for about 45 to 50 minutes to get medium. If you prefer it to be more on the medium-rare side, cut off baking time by 10 to 15 minutes.

Adding 10 to 15 minutes on the other hand will give you a well-done steak. However, it is not something I would recommend since you might end up with a tough London broil.

How To Cook London Broil In The Oven At 400?

If you don’t have much time, you can also cook it at a higher temperature to have it baked faster. Bake it at 400° F for 25 to 35 minutes for a medium done. Knock off 5 to 10 minutes for a medium-rare steak or add 5 to 10 minutes for well done.

Flip the beef halfway through the baking process to ensure that it cooks evenly.

How Long To Cook London Broil In The Oven At 450?

This is what I do when I need a quick dinner. It is not as tender as the low and slow-cooked London broil at 350° F but still just as good. I bake the marinated steak at 450° for about 20 to 30 minutes or approximately 8 to 12 minutes on each side.

Add more or less time depending on your preferred doneness and the size of the steak.

What Cut Of Meat Is Best Used For London Broil Recipe?

Flank steak has been referred to London broil and probably always will.

raw flank steak meat

Throughout recent years, I have tried different cuts for making a London broil. The best one so far is the classic Flank steak. It’s easier to find and it’s affordable too. You can find them in supermarkets, but for the best quality, always go to a local butcher shop whenever possible. They are labeled as either flank steak or London broil.

If all else fails, you can also go with a top blade or a top round cut. This is the best alternative I found in making a good London broil. It’s just as affordable (maybe even cheaper) and has good flavor too. The difference is that it’s leaner so it may tend to dry up faster when not cook properly.

How To Cook The Most Tender London Broil: My Tips

  • If you’re not planning to marinate the meat for more than two hours, you can just cover it with cling wrap and leave at room temperature. However, if you’re marinating it for more than 2 hours, make sure you put it in the fridge to avoid bacteria from spreading in it.
  • If you left the steak marinated in the fridge for about 4 to 24 hours, take it out 30 minutes before you bake it and let it rest at room temperature.
  • Sear the London broil before baking to get the best flavor and color on it. Use a cast iron broiler pan and sear the steak for at least 1 to 2 minutes on each side before you put it in the oven. This seals the flavor in the meat before it’s baked. Do not skip this step, it’s worth it!
  • To make sure you get a tender London broil in every bite, cut the meat against the grain.
  • If you have the extra time, always go with the low and slow method. This is baking your London broil for 2 to 3 hours on 350° F. This allows it to gently cook and will give you the most tender London broil that’s definitely worth the wait.

London Broil Italian Marinade

When making London broil, you can never go wrong with an Italian Marinade. Here’s how I make mine:

What you’ll need:

  • 4 cloves garlic, roughly chopped
  • 1 teaspoon black pepper
  • 1/2 tablespoon kosher salt
  • 1 tablespoon fresh basil, chopped
  • 1 tablespoon fresh oregano, chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme
  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar

Take out your food processor and put the ingredients in except the olive oil and balsamic vinegar, that’s for later. Blend it until you get a pasty texture. Then gradually add the olive oil and balsamic vinegar. Blend for another 2 to 3 minutes or until the mixture is fully incorporated.

The Best London Broil Recipe: My Family’s Favorite

This London broil recipe is one of my grandma’s precious gifts that are handed down to the family. I still remember her making this while telling her favorite stories back when her family used to make it.

London broil on a white plate

What you’ll need:

  • ¾ cup Soy Sauce
  • 2 tablespoons Balsamic Vinegar
  • 2 tablespoons Worcestershire Sauce
  • 2 tablespoons Olive Oil
  • 1 tablespoon Lemon Juice
  • 4 cloves Garlic, crushed
  • 1 teaspoon rosemary
  • 1 tablespoon honey
  • ¼ teaspoon fresh ground black pepper
  • ¼ teaspoon Kosher salt
  • 1-pound London broil, approximately 1 to 1 ½ inch thick

Score the steak. Lay it down on a flat surface and rub both sides with salt and pepper. Then cut crisscross patterns across the meat and repeat on the other side. The cuts should be at least 1/8 deep. This will keep the meat flavorful and juicy.

Prepare the marinade. Take all the remaining dry ingredients and transfer to a medium-sized mixing bowl. Now gradually add the wet ingredients. Mix thoroughly until fully combined. Then transfer the marinade to a resealable freezer bag.

Marinade the steak. Place the meat inside the freezer bag filled with marinade. Move it around to ensure that it is completely soaked in the mixture. Leave in room temperature for no longer than 2 hours or refrigerate overnight for a more flavorful London broil.

SEAR! Once you’re ready to make the London broil, preheat your oven depending on your desired temperature. Heat 2 tablespoons of olive oil in a cast-iron pan on medium-high heat. Take the beef out of the marinade and sear for 1 to 2 minutes on each side.

Bake it. After searing the steak, transfer the cast iron pan in the preheated oven. The length of baking time depends on your preferred doneness and the temperature that you’re baking it in. Use a thermometer to check the internal temperature.

Once you get preferred doneness of the steak, take it out of the oven and rest for at least 10 minutes before carving and serving.

What To Serve With London Broil Steak?

My favorite side dish to serve with London broil is Roasted Potatoes in the oven. It’s quick and easy to make, and it goes perfectly well with the London broil. Sometimes I throw in other veggies like carrots or asparagus too. It adds color and texture to the mix.

All you need to do is peel the potatoes and cut them in half. I prefer either Russet or Yukon potatoes when baking. If you’re planning to add veggies, save a little of the marinade on the side to soak them in. Then transfer it to the baking pan or around the broil. Take them out after 20 to 30 minutes or until fork-tender while leaving the steak to continue cooking.

Serve on the side of your tender and juicy London broil. 😉

How To Cook London Broil In The Oven Without Broiler Pan?

If your oven doesn’t have a broiler pan, you can bake it at 350° F instead for about 2 to 3 hours. Place the cast iron pan or baking pan in the lowest rack and leave to it to cook. Check for the desired doneness after 1.5 hours using a meat thermometer.

How To Cook London Broil On The Stove?

You can also do it the old-fashioned way by cooking the London broil on the stove. Heat about 2 tablespoons of olive oil or herbed butter in a preheated cast iron broiler pan on medium-high heat. Then place your marinated meat and pan-fry on both sides until you get an internal temperature of 125° – 150° F, depending on your preferred doneness.

How To Cook London Broil In The Oven Well Done?

If you prefer your London broil well done, bake or pan fry it until it reaches an internal temperature of 160° F. However as I mentioned above, I do not recommend this as it can get dry and tough. This is because these cuts have a very low-fat percentage so they tend to dry up easier and are thus served medium-rare.

I hope this ultimate guide helped you in your struggle to make the perfect London broil. If you have further questions about this recipe or if you want to share your homemade London broil experience, feel free to leave me a comment below! I would be more than happy to answer your questions and read about your tiny kitchen stories.

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