Easy London Broil Recipe (Oven)

Enjoy this tender London Broil recipe any day of the week or on special occasions. Flavored with the best London Broil marinade, flank steak is cooked quickly in the oven, under high heat until melt in your mouth tender and delicious!

This amazing steak recipe first appeared at The Salty Marshmallow where I was a contributor.

The Best London Broil

A good steak always makes dinner time feel special. Learn the best way to turn an inexpensive cut of beef into fork tender, juicy steak just the way professional chefs do it in their kitchens.

Seasoned to perfection with a flavorful marinade made with soy sauce, Worcestershire sauce, lemon juice, garlic and olive oil and then, cooked in one pan. I like to use my cast iron skillet but any skillet, cast iron pan, baking tray or broiler pan can work.

If you don’t have an oven broiler at home don’t worry! I got you covered! In this post I show you two cooking methods that produce buttery, juicy and delicious steak.

Why You Should Make This Recipe

• Easy: This easy recipe requires minimal prep and cooks quickly in the oven.
• Affordable: Enjoy a flavorful, juicy steak dinner without breaking the bank! London broil is made with an inexpensive cut of beef (usually flank steak, although top round steak can be used.
• One Pan: This recipe cooks in a single skillet making clean up a breeze.

What Is London Broil?

London broil is a name butchers use to refer to any large, lean and tough cut of meat such as flank steak, top round roast and top sirloin.

London broil was originally made exclusively with flank steak, although through the years other cuts of beef are labeled as such at grocery stores..

Although it’s popular belief that London broil is a preparation (not a specific cut of meat), this is not completely accurate. Besides broiling, London broil is often cooked in an outdoor grill or pan seared on the stove top and finished in the oven.

What Cut of Meat is Best For London Broil

London Broil roast can be made with these three cuts of beef that are widely available at any supermarket, specialty grocery store or butcher’s shop:

• Flank steak: This was the original “London Broil cut” used and by far my favorite. This cut comes from the abdominal area of the animal. Although it has a mild beefy taste, it’s very flavorful and has become extremely popular. This is a tough and lean cut of meat that can become very tender if cooked properly.
• Top round steak: Comes from the inner rear leg of a cow, comes with lots of connective tissue which makes this a tough cut of meat. It’s a lean cut with little marbling and has a very beefy taste. This steak is thicker than flank steak so the cooking time needs to be adjusted accordingly.
• Top sirloin steak: Aka couleotte or weeknight steak. This cut comes from the primal loin or sirloin subprimal. This cut is lean with a bold beefy flavor. This steak is thicker than flank steak so the cooking time needs to be adjusted accordingly.

London Broil Recipe Ingredients

Check the printable recipe card below for a complete list of ingredients and quantities.

• London Broil: I prefer flank steak.
• Oil: I used olive oil but vegetable oil can also be used.
• For the Marinade: Balsamic vinegar, Worcestershire sauce, soy sauce (or gluten-free tamari), fresh lemon juice, fresh garlic cloves, Dijon mustard, brown sugar, ground black pepper, olive oil.

How To Cook A Tender London Broil?

I am providing two different methods for cooking London Broil. Although broiling is the “original” way to make this recipe, I am a big fan of searing the meat and finishing the cooking in the oven. This is usually how we cook in restaurant kitchens so it’s what I’m used to. Both cooking methods work well and transform a cheap cut of beef into a juicy London broil!

Make The Marinade: First, mix the London broil marinade ingredients in a small bowl. Place the round steak or flank steak in a shallow dish or in a large resealable bag. Pour the marinade over the meat and marinate for one hour to 12 hours. For maximum flavor, I recommend marinating the meat for 2 to 3 hours.

Oven Broiler

1. Prep: When ready to cook, preheat the broiler to high heat. Place the oven rack about 6-7 inches from the broiler heat source. Remove the London broil roast from the marinade and discard the marinade. Place meat on a baking sheet lined with foil or in a baking dish.
2. Broil: Broil the steak for 5 – 6 minutes then, flip the meat and broil the other side for about 4 minutes or until the meat reaches your desired internal temperature. Broiling times will vary depending on the thickness of the meat and your oven.
3. Rest, Slice And Serve: Remove the steak from the oven and allow it to rest, tented with aluminum foil for about 5-10 minutes. After this resting period, slice the beef against the grain and serve.

Stove Top and Oven Bake Combo

1. Sear The Beef: When ready to cook, preheat the oven to 425 degrees Fahrenheit. Remove the London Broil roast from the marinade (discard marinade) and pat dry with paper towels (this will help get the meat golden brown). Heat the oil in a large skillet over high heat. Sear the beef for about 2 minutes per side.
2. Finish Cooking In The Oven: Place the skillet in the heated oven and cook for about 6 minutes or until the steak reaches your desired temperature.
3. Rest, Slice And Serve: Remove the steak from the oven and allow it to rest, tented with aluminum foil for about 5-10 minutes. After this resting period, slice the beef against the grain and serve.

How To Tenderize London Broil

Marinating London Broil helps to tenderize the meat. Marinating is similar to brining. Marinating not only adds flavor, it also adds moisture to the meat, preventing it from drying when cooked. The acidity in the marinate changes the surface texture, making the beef more tender.

Can You Marinate London Broil Too Long

The quick answer is yes. Marinades contain acids like vinegar and citrus juice or enzymes like papaya and mango. If you marinate the meat for too long, the meat will get mushy and tough. Don’t marinate your London Broil for any longer than 8 to 12 hours.

What Does London Broil Taste Like?

London broil or flank steak is a tough cut of meat with a relatively mild taste. This type of beef benefits from a tasty marinade with enough acid to tenderize the meat while adding lots of flavor.

What Is The Best Temperature To Cook London Broil?

London Broil or flank steak is juicy and tender when cooked to medium rare or to an internal temperature of 130-135 degrees Fahrenheit. It’s best check the steak doneness with an instant read meat thermometer for accuracy. This cut gets dry and very chewy when overcooked.

Steak Internal Temperatures

RARE: 120 – 125 degrees F 
MEDIUM RARE: 130 – 135 degrees F 
MEDIUM: 140 – 145 degrees F 
MEDIUM WELL: 150 – 155 degrees F
WELL DONE: 160 degrees F and above 

What to serve with London Broil

When it comes to a steak dinner, there are so many delicious side dishes that will pair well with the meat, from a simple salad to a rich and decadent dish. Here are some of our favorite side dishes:

• Lentil Salad (nutritious and delicious!)
• Israeli Couscous Salad (with lots of grilled veggies)
• Instant Pot Mashed Potatoes
• Sauté Green Beans

Storing, Freezing and Reheating

Storing: Store leftover meat in an airtight container or resealable bag for 2-3 days

Reheating: Bring leftover meat to room temperature. You can reheat the steak in a skillet over low heat flipping the steak often to prevent it from overcooking. You can also reheat the beef in a lower temperature oven (about 300ºF). Place the meat in a baking dish and add a few tablespoons of broth. Cover and bake until warm through.

Freezing:

I don’t recommend freezing the steak raw in the marinade. The meat can turn mushy when sitting in the marinade while defrosting.

You can freeze the cooked London broil for 2-3 months when properly stored in an airtight container or freezer safe resealable bag. Defrost overnight in the refrigerator.

This post was first published in 2020 and has been updated to provide the reader with additional information. The recipe remains the same but we now provide you with two different methods of cooking. Both methods produce great results.