If you’re looking for a simple and satisfying dinner, learning how to bake London broil in the oven is a fantastic skill. This method turns a budget-friendly cut into a tender, flavorful centerpiece with minimal fuss.
Many people think London broil needs a grill, but your oven does a wonderful job. It’s all about the right technique. With a good marinade and proper cooking, you can have a delicious meal that feels special without much work. Let’s get started on making your next dinner a success.
How To Bake London Broil In The Oven
This heading is your complete roadmap. Baking London broil involves a few key stages: choosing the meat, marinating it, cooking it correctly, and slicing it properly. Each step is important for the best results.
What is London Broil, Really?
First, it’s important to know what you’re working with. “London broil” isn’t a specific cut of meat. It’s actually a cooking method for lean, tougher cuts like top round or flank steak. The name comes from the technique: broiling (or baking) and then slicing thinly against the grain.
Because these cuts are lean, they need a little help to become tender. That’s where marinating and careful cooking come in. Don’t worry if your store label says “London Broil” – it’s usually a top round steak cut for this purpose.
Choosing the Right Cut
Picking a good piece of meat is your first step to success. Here’s what to look for:
- Top Round: This is the most common cut labeled for London broil. It’s lean, has a good beefy flavor, and usually has a consistent thickness.
- Flank Steak: Another great option. It’s a bit thinner and cooks faster. It has a more pronounced grain, which makes slicing against it very important.
- Thickness: Aim for a steak that is 1 to 1.5 inches thick. This allows for a nice sear on the outside while keeping the inside juicy.
- Color & Marbling: Look for bright red meat with a little bit of fine marbling (those thin white fat streaks). Avoid meat that looks brown or has a lot of liquid in the package.
The Essential Marinade
The marinade is non-negotiable. It adds flavor and, with the help of acidic ingredients, starts to break down tough muscle fibers. You need at least 4 hours, but overnight is ideal.
A basic, effective marinade has three components:
- Acid: Like red wine vinegar, balsamic vinegar, or lemon juice.
- Oil: Olive oil helps carry flavors and keeps the surface from drying.
- Flavorings: Garlic, herbs (rosemary, thyme), soy sauce, Worcestershire sauce, mustard, black pepper.
Simple London Broil Marinade Recipe:
- 1/2 cup olive oil
- 1/3 cup soy sauce (or tamari)
- 1/4 cup red wine vinegar
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon dried rosemary
- 1 teaspoon black pepper
Whisk everything together in a bowl. Place the steak in a large zip-top bag or shallow dish. Pour the marinade over, ensuring the meat is fully coated. Seal and refrigerate. Turn the bag occasionally if you can remember.
Prepping to Cook
About 30 minutes before cooking, take the steak out of the fridge. Letting it come closer to room temperature helps it cook more evenly. If you put a cold steak in a hot oven, the outside can overcook before the inside is done.
Preheat your oven to 400°F (200°C). This high heat is perfect for getting a good crust. While it heats up, prepare your baking sheet. You have two good options:
- Broiler Pan or Rack: Place a wire rack inside a rimmed baking sheet. This allows heat to circulate all around the steak.
- Direct on Sheet: For more browning on the bottom, you can place it directly on the baking sheet. Just be sure it’s rimmed to catch drips.
Remove the steak from the marinade and pat it very dry with paper towels. This is crucial! A wet steak will steam instead of sear. Discard the used marinade.
To Sear or Not to Sear?
This is a common question. Searing first in a hot skillet creates a beautiful, flavorful crust. It’s recommended but not absolutly mandatory if you’re short on time.
How to Sear: Heat a tablespoon of oil in an oven-safe skillet (like cast iron) over high heat until it’s shimmering. Add the dried steak. Sear for 2-3 minutes per side until a deep brown crust forms. Then, transfer the whole skillet to the oven. If you don’t have an oven-safe skillet, sear in a regular pan and then move the steak to your prepared baking sheet.
The Baking Process
Now for the main event: how to bake London broil in the oven.
- If you didn’t sear, place the dried steak on your prepared rack or baking sheet.
- Season the top generously with a little extra salt and pepper if your marinade wasn’t too salty.
- Insert an oven-safe meat thermometer into the thickest part of the steak. This is your best tool for perfect doneness.
- Place the steak in the preheated 400°F oven.
- Bake until the internal temperature reaches your desired doneness (see chart below). This usually takes 15-25 minutes total, depending on thickness.
- Once it hits temperature, carefully remove it from the oven.
Doneness Temperature Guide
- Rare: 120-125°F (very red and cool center)
- Medium-Rare: 130-135°F (warm red center) – This is ideal for tenderness.
- Medium: 140-145°F (warm pink center)
- Medium-Well: 150-155°F (slightly pink center)
Important: The temperature will continue to rise about 5 degrees after you take it out (this is called carryover cooking). So, remove it from the oven 5 degrees before your target temp.
The Most Important Step: Resting and Slicing
Do not skip the rest! When meat cooks, the juices move to the center. If you cut it immediately, all those juices will run out onto your cutting board, leaving the steak dry.
Transfer the steak to a clean cutting board. Loosely tent it with a piece of aluminum foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat.
While it rests, find the direction of the grain (the long muscle fibers that look like lines running along the steak). You must slice against the grain. This means cutting perpendicular to those lines, which shortens the muscle fibers and makes each bite much more tender.
Use a sharp knife and slice the meat as thinly as you can, at a slight angle. Serve immediately.
Serving Suggestions
Your perfectly baked London broil is the star. Here are some classic sides that pair wonderfully:
- Potatoes: Mashed potatoes, roasted baby potatoes, or a creamy potato gratin.
- Vegetables: Garlic green beans, roasted asparagus, a simple garden salad, or sautéed mushrooms.
- Starches: Rice pilaf, crusty bread to soak up juices, or buttered egg noodles.
Leftovers are fantastic! Use thin slices in sandwiches, salads, or breakfast hash. Store them in an airtight container in the fridge for up to 4 days.
Common Mistakes to Avoid
- Skipping the marinade: This cut really needs it for flavor and tenderness.
- Not drying the steak: A wet surface prevents browning.
- Overcooking: Use a thermometer! Lean cuts become tough and chewy past medium doneness.
- Slicing with the grain: This makes the steak stringy and hard to chew.
- Not letting it rest: You’ll lose all those precious juices.
Advanced Tips for the Best Results
Once you’ve mastered the basics, try these tips for an even better outcome.
Dry Brining Option
Instead of a wet marinade, you can dry brine. The night before, generously salt the steak on all sides. Place it on a rack in the fridge, uncovered. This seasons the meat deeply and helps it retain moisture. Before cooking, add other dry spices like pepper and garlic powder, then proceed.
Using a Reverse Sear
This method is great for very even doneness. Bake the steak at a low temperature (250°F) until it’s about 10-15 degrees below your target temp. Then, sear it in a blazing hot skillet for 1 minute per side to create the crust. It takes longer but offers superb control.
Making a Pan Sauce
If you seared in a skillet, you have flavorful browned bits (fond) left behind. After removing the steak, add a splash of beef broth or red wine to the hot pan. Scrape up the bits, let it simmer and reduce for a few minutes, then stir in a pat of butter for a rich, simple sauce to pour over the sliced meat.
FAQ Section
How long does it take to cook London broil in the oven?
At 400°F, a 1.5-inch thick steak takes about 15-25 minutes to reach medium-rare. Always use a meat thermometer for accuracy, as oven temperatures can vary.
What temperature should London broil be cooked at?
An oven temperature of 400°F is recommended. This high heat promotes good browning and cooking without drying it out to much.
Can I cook London broil without marinating it?
You can, but it won’t be as flavorful or tender. A marinade or a dry brine is strongly recommended for this particular cut of beef.
How do you keep London broil from getting tough?
Three things: don’t overcook it (aim for medium-rare), marinate it beforehand, and always slice it thinly against the grain after a proper rest. Missing any of these steps can lead to a tougher texture.
What’s the best way to reheat leftover London broil?
To prevent it from drying out, reheat slices gently. Place them in a skillet with a little beef broth or water over low heat, covered, just until warm. You can also use the microwave at 50% power for short bursts.
Is London broil a good cut of meat?
Yes, it’s an excellent value cut. It’s lean, affordable, and packed with beefy flavor when cooked correctly using the baking method described here.
Conclusion
Baking London broil in the oven is a reliable way to prepare a hearty, delicious meal. It doesn’t require special equipment, just a bit of patience for marinating and attention to internal temperature. Remember the key steps: choose a good cut, marinate for hours, cook to the right temp, rest fully, and slice against the grain.
With this guide, you have all the information you need to make a London broil that’s tender, juicy, and full of flavor. It might become a regular in your dinner rotation. Give it a try next time you see that cut on sale at your local market.