How To Roast London Broil In The Oven

by Loisin Blog Postson Posted on

If you’re looking for a simple and satisfying dinner, learning how to roast London broil in the oven is a fantastic skill. This method turns a budget-friendly cut into a tender, flavorful centerpiece with minimal fuss.

London broil isn’t actually a specific cut of meat; it’s a cooking method. It usually refers to a lean, thicker steak like top round or flank. Because these cuts can be tough, the key is a good marinade, proper roasting, and most importantly, slicing it very thin against the grain. This oven technique is perfect for when grilling isn’t an option or you just want an easy, hands-off approach.

How to Roast London Broil

This guide will walk you through every step, from choosing the right meat to carving it perfectly. You’ll get a juicy, delicious result every time.

What You’ll Need

Gathering your ingredients and tools first makes the process smooth. Here’s your checklist.

  • The Meat: One London broil steak, 2 to 3 pounds. Look for top round or flank steak with good marbling.
  • For the Marinade (Classic Version):
    • 1/3 cup soy sauce or tamari
    • 1/4 cup olive oil
    • 2 tablespoons red wine vinegar or balsamic vinegar
    • 1 tablespoon Worcestershire sauce
    • 4 cloves garlic, minced
    • 1 teaspoon black pepper
    • 1 teaspoon dried herbs (like thyme, rosemary, or Italian blend)
  • Equipment:
    • A shallow dish or large resealable bag for marinating
    • A reliable oven-safe roasting pan or cast-iron skillet
    • An instant-read meat thermometer (this is essential!)
    • Sharp carving knife
    • Aluminum foil

Step 1: Marinate the London Broil

Marinating is non-negotiable for flavor and tenderness. It breaks down tough fibers and infuses the meat with taste.

  1. In a bowl, whisk together all your marinade ingredients.
  2. Place the steak in your dish or bag and pour the marinade over it, turning to coat it completely.
  3. Seal or cover it and refrigerate. For the best results, marinate for at least 4 hours, but overnight is even better. If you’re short on time, even 30 minutes will help.
  4. About 30 minutes before cooking, take the meat out of the fridge. Letting it come closer to room temperature helps it cook more evenly.

Step 2: Preheat and Prepare

Proper heat setup is crucial for a good sear and even roasting.

  1. Preheat your oven to 425°F (220°C). You want it nice and hot.
  2. While it heats, remove the steak from the marinade. Let the excess drip off, but don’t wipe it dry. Discard the used marinade.
  3. Pat the steak very lightly with a paper towel if the surface is overly wet. A little moisture is fine for creating a crust.
  4. If you wish, season the steak lightly with a bit more fresh black pepper or kosher salt just before cooking.

Step 3: Searing for Flavor (Optional but Recommended)

Starting on the stovetop gives you a beautiful, flavorful crust.

  1. Place your roasting pan or cast-iron skillet on the stove over medium-high heat. Add a tablespoon of oil.
  2. Once the oil is shimmering, carefully add the London broil. Sear it for 3-4 minutes per side, until a deep brown crust forms. Don’t move it around too much; let the sear develop.
  3. If your pan isn’t oven-safe, you’ll need to transfer the seared steak to a different oven-safe pan or a baking sheet fitted with a rack.

Step 4: Roasting to Perfect Doneness

This is where the oven takes over. Your thermometer is your best friend here.

  1. If you seared in an oven-safe pan, just put the whole pan in the hot oven. If you transferred the meat, place it in the oven on its rack.
  2. Roast the London broil until it reaches your desired internal temperature. Because it’s lean, medium-rare to medium is ideal for tenderness.
    • For Medium-Rare: 130-135°F (54-57°C)
    • For Medium: 135-145°F (57-63°C)
  3. This will take roughly 15-25 minutes total, depending on the thickness of your steak and your oven. Start checking with your thermometer about 10 minutes in.
  4. Remember, the temperature will rise about 5 degrees while the meat rests (this is called carryover cooking).

Step 5: The Critical Resting Period

Do not skip this step! Resting allows the juices to redistribute throughout the meat.

  1. Carefully remove the pan from the oven. Using tongs, transfer the steak to a clean cutting board.
  2. Tent it loosely with a piece of aluminum foil. Let it rest for a full 10 minutes. This wait makes a huge difference in juiciness.

Step 6: Slicing Against the Grain

This is the final, most important secret to a tender London broil.

  1. Look closely at the meat. You’ll see long lines running in one direction—this is the “grain.”
  2. Take your sharpest knife and slice the meat perpendicular (across) these lines, not parallel to them.
  3. Cut the slices as thin as you can, about 1/4-inch thick or less. Slicing against the grain shortens the tough muscle fibers, making each piece easy to chew.
  4. Arrange the slices on a platter, pouring any accumulated juices from the board over the top.

Flavor Variations for Your Marinade

Don’t be afraid to experiment with different flavors. The basic soy-and-garlic mix is great, but here are some other ideas.

  • Italian Herb: Use olive oil, balsamic vinegar, minced garlic, dried oregano, basil, and a pinch of red pepper flakes.
  • Smoky Chipotle: Blend together adobo sauce from a can of chipotles, lime juice, cumin, garlic, and a touch of honey.
  • Simple Garlic & Herb: Olive oil, lemon juice, lots of fresh rosemary and thyme, Dijon mustard, and garlic.

Tips for the Best Results

A few extra pointers can elevate your dish from good to great.

  • Always use a meat thermometer. Guessing will often lead to overcooked, dry meat.
  • For easier slicing, you can pop the rested meat in the freezer for about 10-15 minutes. It firms up just enough to get super thin slices.
  • If you have leftovers, they make amazing sandwiches. Just keep them thinly sliced.
  • Letting the meat rest is not just a suggestion; it’s a requirement for a juicy roast.

Common Mistakes to Avoid

Steering clear of these errors ensures success.

  • Skipping the Marinade: This cut needs that tenderizing time in acidic liquid.
  • Overcooking: London broil becomes very tough and chewy past medium doneness. Trust the thermometer.
  • Slicing With the Grain: This is the number one reason people think London broil is tough. Always cut across those fibers.
  • Not Letting it Rest: If you slice immediately, all the flavorful juices will end up on the cutting board, not in your meat.
  • Using a Dull Knife: A sharp knife is needed for clean, thin slices. A dull one will tear the meat.

What to Serve With Roasted London Broil

This hearty main dish pairs well with many classic sides. Here’s some inspiration.

  • Potatoes: Creamy mashed potatoes, roasted baby potatoes, or a crispy potato gratin.
  • Vegetables: Oven-roasted asparagus, green beans almondine, a simple garden salad, or glazed carrots.
  • Starches: Buttered egg noodles, wild rice pilaf, or a crusty loaf of bread to soak up the juices.

Storing and Reheating Leftovers

Leftovers are a bonus! Here’s how to handle them.

  • Store cooled slices in an airtight container in the refrigerator for up to 3-4 days.
  • For reheating, avoid the microwave if you can—it can make the meat rubbery. Instead, gently warm slices in a skillet with a bit of broth or gravy, or even enjoy them cold in salads and sandwiches.
  • You can also freeze sliced London broil for up to 2-3 months. Thaw in the fridge before using.

FAQ Section

What cut of meat is best for London broil in the oven?

Top round steak is the most common and reliable cut for oven roasting. Flank steak is another excellent choice, though it may cook a bit faster due to its shape. Both benefit greatly from marinating and thin slicing.

How long should you cook London broil per pound in the oven?

Because oven temperatures and steak thickness vary, time per pound isn’t as reliable as using a meat thermometer. At 425°F, a 2-pound steak typically takes 15-25 minutes total to reach medium-rare. Always go by internal temperature, not just time.

Can you cook London broil in the oven without searing it first?

Yes, you can. Simply place the marinated steak on a rack in a roasting pan and put it in the hot oven. You won’t get the same dark crust, but it will still be tasty. For more flavor, consider broiling it for the last few minutes to brown the top.

Why is my London broil tough and chewy?

There are three likely culprits: it was overcooked (past 145°F internal temp), it wasn’t marinated, or—most commonly—it was sliced with the grain instead of against it. Check these three areas next time.

What temperature is London broil done in the oven?

For the most tender result, remove it from the oven at 130-135°F for medium-rare, or 135-145°F for medium. Let it rest, and the temperature will rise 5-10 degrees more.

Do you cover London broil when roasting in the oven?

No, you should not cover it during roasting. Covering it will steam the meat and prevent the surface from getting a nice crust. Only cover it with foil after cooking, during the resting period.

Roasting a London broil in the oven is a straightforward way to prepare a satisfying meal. The process is simple: marinate for flavor, roast to the right temperature, rest for juiciness, and always slice against the grain. With this method, you can turn an economical piece of beef into a tender, family-friendly dinner any night of the week. Just remember your thermometer and a sharp knife, and you’ll be set for success.

Post authorWritten by