How to Cook London Broil in the Oven

Contrary to popular belief, the term “London broil” actually refers to a cooking method rather than a specific type of meat. Preparing a London broil involves marinating a tough cut of beef (typically flank or top round steak) before broiling it in the oven on high heat. The result is a tender texture and loads of juicy flavor packed into each bite.

Ingredients

1½ lbs (675g) flank or top round steak
5 garlic cloves (minced)
1 tsp (5ml) salt
¼ cup (60ml) dry red wine
¼ cup (60ml) balsamic vinegar
1 tbsp (15ml) soy sauce
1 tsp (5ml) honey

Makes roughly 6 servings

Method 1

Method 1 of 4:

Marinating the Meat

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1
Mix up your marinade. Combine the garlic, salt, red wine, balsamic vinegar, soy sauce, and honey in a large mixing bowl. Whisk the ingredients thoroughly until they form a thick liquid.^{[1]XResearch source}
- Mince the garlic cloves by hand with a sharp knife, or use a blender or food processor to grind them into a paste.
- If you want to save a little time, throw the liquid ingredients and salt into the blender with the garlic and pulse the mixture until it takes on the desired consistency.
- Try rubbing your dry ingredients directly into the meat instead of putting them in a wet marinade to help prevent over-seasoning.
- Feel free to substitute any of your own favorite marinade recipes. For an average-sized cut of meat, you'll need to make about 1 cup (240 ml).
2
Perforate the steak with a meat fork or the tip of a sharp knife. Use the utensil to poke a series of small holes in the thickest part of the meat. Piercing the steak will allow more of the marinade to soak in, flavoring and tenderizing it from the inside out.
- This step is especially useful if you don’t have a lot of time to marinate your meat.
- Poking holes in your steak prior to adding the marinade isn’t strictly necessary. The acidic vinegar will gradually break down the tough meat even if it’s left intact.
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3
Cover the steak with the marinade. Place the steak at the bottom of a large mixing bowl or inside a heavy-duty resealable plastic bag. Then, pour in the marinade slowly, making sure it touches every part of the meat. When you’re done, seal the bag or stretch a sheet of plastic wrap over the top of the mixing bowl to cover it.^{[2]XResearch source}
- For best results, the steak should be completely submerged. If it's not, try putting it in a slightly smaller container, or throw together enough marinade to make up the difference.
4
Allow the steak to marinate in the refrigerator for 4-24 hours. Ideally, it should be left overnight.^{[3]XResearch source} If that’s not possible, 4-5 hours should be enough time to infuse the meat with mouthwatering flavor, especially if you perforated it. The longer you let it sit, the more flavor it will absorb.
- If you’re marinating your meat in a plastic bag, flip the bag over every few hours to ensure that the marinade gets distributed evenly.
- Avoid letting the steak marinate for more than 24 hours, as this could cause it to become tough or give the outside an unappetizing mushy texture.^{[4]XResearch source}

Method 2

Method 2 of 4:

Using a Broiler

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1
Preheat the broiler. Allow the broiler element to begin warming up as you finish preparing the meat.Most ovens only have "On" and "Off" settings for the broiler. If yours features “High” and “Low” temperature settings as well, make sure it’s set to “High.”^{[5]XResearch source}
- Always use an actual broiler pan rather than a baking pan when cooking with the broiler. Most broiler pans have built-in racks that prevent dripping liquid fat from becoming a fire hazard.
- Coat your broiler pan with cooking spray or line it with aluminum foil if you’re worried about the meat sticking.
2
Drain the marinade from the meat. Remove the steak from the refrigerator and pour out the marinade. Alternatively, you can hold onto your marinade and use it to baste the meat as it cooks.
- Avoid brushing reused marinade onto cooked meat, as this could contaminate it with harmful bacteria.
Carefully arrange the marinated meat on the rack at the bottom of the pan. Position the steak so that it’s lying as flat as possible to prevent it from shifting and ensure that it cooks through evenly.
4
Broil the steak under direct heat for 4-6 minutes. Slide the pan into the oven directly under the broiler. In order for the meat to get done evenly, it will need to be heated for the same amount of time on both sides.^{[6]XResearch source}
- If you like your beef rare, aim for a total cook time of about 8 minutes (or 4 minutes per side). Steaks broiled for 10 minutes will typically come out medium-rare. For a medium-well finish, plan on leaving your London broil in for a full 12 minutes.
- Set a timer to help you keep track of how long the steak has been cooking.
5
Turn the steak and continue cooking for another 4-6 minutes. Pull the pan partially out of the oven and flip the meat over using a meat fork or a pair of tongs. Then, reset your timer for the same amount of time as the first side.
- This can be a good opportunity to baste your London broil with leftover marinade, if desired.
- Always grip the broiler pan with a potholder to protect your hands from the heat.
6
Check to see whether the meat is done. Cut into the thickest part of the steak and take a look at the color inside. A deep red center indicates that it's rare, while a warm pink one may range from medium-rare to medium. A dry, brown center meant it's well-done.
- For a more accurate sense of when your London broil is ready to eat, use a meat thermometer to test its internal temperature. As a rule, red meat should be cooked to a minimum of 145 °F (63 °C).^{[7]XTrustworthy SourceFoodSafety.govOnline portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and PreventionGo to source}
- Try to avoid overcooking your London broil. The more done it gets, the less juicy and flavorful it will be once it comes out.
7
Let the meat rest for about 10 minutes before serving. Remove the pan from the oven and set it on a nearby cooktop or other heat-safe surface. This will give it a chance for the juices to settle and the meat to cool to a safe temperature. Avoid handling either the pan or the meat itself in the meantime, as they’ll both be extremely hot.^{[8]XResearch source}
- When it comes time to enjoy your London broil, carve it into thin slices against the natural grain of the meat, or cut a bite at a time the way you would an ordinary steak.
- If you end up with leftovers, place them in an airtight storage container and stash them in the refrigerator. When stored properly, they should keep for 3-4 days.^{[9]XTrustworthy SourceFoodSafety.govOnline portal combining food safety information from the U.S. Food and Drug Administration, the Food Safety and Inspection Service, and the Centers for Disease Control and PreventionGo to source}

Method 3

Method 3 of 4:

Using a Conventional Oven

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1
Preheat the oven to 400 °F (204 °C). Set the oven to “Bake,” or use “Convection” to decrease your overall cook time by 5-10 minutes. To make the best use of your time, allow the oven to begin heating up while you finish preparing the meat.
- If you decide to go with convection, reduce the temperature of the oven to 375 °F (191 °C) to account for the more efficient heating. That way, the outside of the steak won't get done before the inside.
2
Wrap the marinated meat in aluminum foil and place it on a baking sheet. After draining the marinade from the steak, place it in the middle of a large sheet of heavy-duty foil. Fold both sides over the top to seal it up. This will create a small packet to trap heat and prevent the flavorful juices from escaping as the meat cooks.
- Make sure the packet is loosely bundled. While you want to lock in as much heat as possible, it’s important for air to be able to circulate inside the foil, as well.
- If desired, you can also add a small handful of chopped vegetables to the foil before closing it up. Sliced bell peppers, onions, and other veggies that cook relatively quickly make good choices.
3
Cook the steak for 45-50 minutes. Slide the baking dish onto one of the oven’s center racks. Shut the door and set a timer so you’ll know how long the meat has been cooking.
- Since the oven’s conventional settings heat more evenly than the broiler, there’s no need to turn the steak as it cooks.
- After cooking for 45-50 minutes, you London broil will be about medium. Knock off 12-15 minutes if you'd prefer your meat a little rare, or add an extra 10-15 to get it closer to well done.
4
Remove the London broil from the oven and unwrap the foil packet. Carefully peel back one corner of the packet, lifting the foil towards you so that the steam escapes in the opposite direction. Once most of the steam has dissipated, finish unfolding the rest of the packet.
- Be careful when unwrapping the foil packet—the steam that escapes will be very hot. If necessary, grab a pair of tongs or a thick oven mitt to protect your hands.
- At this point, you can cut into the steak to make sure it's done to your liking.
5
Let your London broil rest for 5-10 minutes before enjoying. Once it’s had time to cool, cut the meat into thin slices, making sure to run your knife against the grain. Drizzle the juices collected at the bottom of the foil packet over the meat for even more flavor.^{[10]XResearch source}
- Store any uneaten portions of meat in an airtight container in your refrigerator and consume them within 3-4 days.

Method 4

Method 4 of 4:

Pan-Searing London Broil

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1
Preheat the oven to 325 °F (163 °C). For this method, you’ll start by browning the outside of your London broil in a hot skillet, then finish cooking it through in the oven. It’s a good idea to bring the oven to the correct temperature while you’re busy searing the meat.^{[11]XResearch source}
- For steaks thicker than about 1.5–2 inches (3.8–5.1 cm), bump the oven temperature up to 350 °F (177 °C).
- Dual-method cooking works especially well for thicker cuts of meat, as it reduces total cooking time. The less time the steak spends inside a hot oven, the juicier it will turn out.
2
Heat 2 tbsp of oil in a large skillet. Pour in the oil, then tilt the pan in every direction until the cooking surface is evenly coated. Warm the skillet on the cooktop for 3-4 full minutes so that it’s nice and hot. When the oil begins to shimmer slightly, you can go ahead and add the steak.^{[12]XResearch source}
- For techniques like pan-searing that utilize intense heat, it’s best to pick an oil with a high smoke point, such as pure olive oil or canola. Note that Extra Virgin Olive Oil (EVOO) does NOT have a high smoke value.
3
Brown the steak for 2-3 minutes on each side. Add the marinated meat to the hot skillet, pressing it flat against the cooking surface. Take a peek at the underside of the steak after the first 2-3 minutes to see whether it’s properly seared. Once it's taken on a deep reddish-brown color with a slightly crusty finish, turn it over and continue browning for an additional 2-3 minutes.
- To prevent splatters, allow the meat to reach room temperature before searing and lower it into the pan using a fork or pair of tongs.
4
Place the seared steak in the oven for 15-20 minutes. Remove the skillet from the cooktop and transfer it to the center rack of the oven. Allow the meat to cook until it reaches the desired doneness. This shouldn't take too long, since you already got it started on the stove.^{[13]XResearch source}
- Check to make sure the skillet you’re doing your searing with is often-safe before you put it in. Not all cookware is designed to withstand the heat of the oven.
- Make a shallow cut near the center of the steak or use a meat thermometer to test its internal temperature. Anything below 140 °F (60 °C) is rare, while 155–160 °F (68–71 °C) is medium and 165 °F (74 °C) and above is well done.
5
Rest your London broil for 5 minutes. Switch off the oven. Remove the skillet and set it on the cooktop or another heat-safe surface to cool. In a few short minutes, it will be the perfect temperature for eating, with a crisp, caramelized exterior and tender, juicy center.^{[14]XResearch source}
- Always use an oven mitt or towel anytime you take hot cookware out of the oven.
- Pan-seared foods are always best when enjoyed fresh. However, your leftover London broil will do just fine when kept in an airtight container the refrigerator. For the best flavor and texture, try to use it up within 3-4 days.

Community Q&A

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Question
Can I make a London broil in an oven without marinade?
Community Answer
Yes, you can simply put a London broil in a pan, sprinkle seasoning on it, and broil it, being careful to watch the time.
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Question
Do you cook the meat in the marinate, or throw it out?
Community Answer
Instead of throwing it out, you drain the excess marinade into a small sauce pan. Near the end of the cooking time for the meat, saute mushrooms in the marinade, bringing to a full boil and reducing the liquid by a third. If short of liquid, a frozen cube of homemade broth can be added at the beginning of the saute.
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Question
Should a London broil be broiled for 10 minutes on each side to be medium rare?
Community Answer
No. Even a larger cut should only be done four or five minutes per side. It varies based on the size of your broil, so use a meat thermometer to gauge doneness.
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Tips

Serve your London broil with your choice of hearty sides, such as roasted new potatoes, grilled asparagus, a mixed green salad, or yeasty dinner rolls.
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