This london broil recipe in oven uses a quick soy–garlic marinade and high-heat roasting to give tender, juicy slices in about 40 minutes.
Why Oven London Broil Works So Well
London broil sounds fancy, yet it’s simply a way to cook a lean, affordable cut on high heat and slice it thin. The oven gives steady heat, a browned crust, and an easy sheet pan setup. You mix one marinade, let the meat soak up flavor, then roast on a hot pan. A short rest and careful slicing turn a tough steak into tender bites that work for dinner, meal prep, or sandwiches.
Most supermarkets label top round or flank steak as “London broil.” Both cuts are lean and can dry out if cooked past medium. The oven method here keeps the center pink while the outside browns, then relies on thin slicing across the grain for tenderness. You get steak-house style slices without standing over a grill.
Oven London Broil Time And Temperature Guide
Before walking through the full london broil recipe in oven, it helps to see how thickness, oven temperature, and internal temperature work together. Use this as a quick guide, then fine-tune based on your own oven and steak size.
| Steak Thickness | Approx. Oven Time At 425 °F | Target Internal Temp* |
|---|---|---|
| 1 inch, rare | 12–14 minutes | 125–130 °F |
| 1 inch, medium-rare | 14–16 minutes | 130–135 °F |
| 1 inch, medium | 16–18 minutes | 135–140 °F |
| 1 ¼ inches, medium-rare | 18–20 minutes | 130–135 °F |
| 1 ¼ inches, medium | 20–22 minutes | 135–140 °F |
| 1 ½ inches, medium-rare | 22–24 minutes | 130–135 °F |
| 1 ½ inches, medium | 24–26 minutes | 135–140 °F |
*Food safety agencies such as the USDA and FDA advise cooking beef steaks to at least 145 °F with a 3-minute rest for safe serving. You can read those details in the official safe food handling guidance.
London Broil Recipe In Oven Step-By-Step
This london broil recipe in oven uses top round or flank steak, a pantry marinade, and a hot roasting pan. Plan for at least 30 minutes of marinating time; a few hours in the fridge gives even better flavor.
Choose The Right Cut And Size
Look for a steak labeled “London broil,” “top round,” or “flank steak,” about 1 to 1 ½ inches thick and 1 ½ to 2 pounds in weight. Marbling will be modest on these cuts, so pick a piece with even thickness and no huge fat pockets. That shape lets the meat cook evenly in the oven.
If the steak is much thicker on one end, you can trim a narrow strip from the thick side and tuck it under to even things out, securing with toothpicks. This little trick keeps one side from drying out while the other still looks pale.
Ingredients For Classic London Broil Marinade
For a 1 ½ to 2-pound steak, whisk together:
- 3 tablespoons olive oil
- 3 tablespoons soy sauce
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon dried Italian herbs or dried thyme and oregano
- ½ teaspoon smoked paprika or regular paprika
This mix balances salt, acid, and a touch of sweetness from balsamic. Soy sauce and Worcestershire bring savory depth, while garlic and herbs coat the surface so every slice has flavor edge to edge.
Marinate The Steak
Place the steak in a shallow dish or a large zip-top bag. Pour the marinade over it, turning to coat both sides. Press out excess air, seal, and chill for at least 30 minutes and up to 8 hours. Flip the bag once or twice so both sides sit in the marinade.
Food safety guidelines from agencies such as the USDA inspection service recommend marinating meat in the fridge, not on the counter. That habit keeps the steak at a safe temperature while it absorbs flavor.
Preheat The Oven And Pan
Set your oven to 425 °F (220 °C). Place a sturdy rimmed baking sheet or cast-iron grill pan on the middle rack while the oven heats. A hot pan helps the meat sear on contact, which brings richer flavor and color without using a broiler.
While the oven heats, remove the steak from the fridge so it can lose some chill. Pat both sides dry with paper towels. Dry surface means better browning and less steaming.
Roast The London Broil
Carefully slide out the hot pan, drizzle or brush a thin film of oil on it, then lay the steak in the center. You should hear a light sizzle. Slide the pan back into the oven.
Roast according to the time and thickness chart above, flipping once halfway through. Start checking internal temperature a few minutes before the earliest time. Insert an instant-read thermometer sideways into the thickest area for an accurate reading.
If you prefer more browning, you can switch the oven to broil for the last 2–3 minutes. Watch closely, since the surface can darken fast under the broiler.
Rest And Slice Across The Grain
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 8–10 minutes. Resting allows juices to redistribute so they stay in the meat when you slice.
To slice, turn the steak so you can cut across the visible muscle lines, not along them. Use a sharp knife to cut thin slices, about ¼ inch thick. This step matters just as much as marinating; cutting across the grain shortens the muscle fibers and gives each bite a tender feel.
London Broil In The Oven: Flavor And Timing Tips
Once you try this london broil recipe in oven, small tweaks let you match it to your own taste. You can add spice, adjust doneness, or swap flavors based on what you have in the pantry.
Adjust Doneness Safely
For a steak-house style plate, many home cooks aim for medium-rare to medium. That usually lands between 130 and 140 °F in the center before rest. The steak continues to rise a few degrees after it leaves the oven. If you prefer to follow agency guidance, cook to 145 °F, then let it rest for at least 3 minutes before slicing, which matches the advice from both USDA and FDA charts on safe temperatures.
If guests need different levels of doneness, slice thinner portions from the ends for those who like meat more cooked and reserve the pink center for those who prefer a softer bite.
Simple Ways To Change The Marinade
The base marinade is flexible. You can swap ingredients to skew the dish toward citrus, herbs, or a touch of heat without changing the method or timing.
| Ingredient | Role In Marinade | Easy Swap |
|---|---|---|
| Balsamic vinegar | Acid and mild sweetness | Red wine vinegar + 1 tsp brown sugar |
| Olive oil | Helps carry flavors and browning | Neutral oil such as canola or avocado |
| Soy sauce | Salt and savory depth | Tamari or coconut aminos |
| Worcestershire sauce | Umami and gentle tang | Extra soy sauce plus a dash of fish sauce |
| Garlic | Aromatic lift | Garlic powder or roasted garlic paste |
| Italian herbs | Herbal aroma | Herbes de Provence or dried parsley and thyme |
| Smoked paprika | Color and smoky note | Regular paprika plus a pinch of chipotle powder |
Pair The Steak With Easy Oven Sides
Since the steak cooks at 425 °F, you can roast vegetables on the same rack. Toss green beans, broccoli, or halved baby potatoes with oil, salt, and pepper, then spread them around the steak on the hot sheet pan. Start firmer vegetables a little earlier so they soften while the meat marinates, then add quicker-cooking ones closer to the time you put the steak in.
Another simple idea is to add buttered garlic bread to the lower rack during the last 6–8 minutes, so dinner comes out of the oven at once with almost no extra dishes.
Serving Ideas For Sliced London Broil
Thin slices of roast beef work with far more than mashed potatoes. Once you have a platter of meat, you can turn it into several different meals through the week.
Classic Dinner Plate
For a straightforward plate, fan slices of london broil over roasted potatoes or rice. Spoon any pan juices over the top, then finish with chopped fresh parsley or chives. A side salad or roasted vegetables rounds out the meal.
Sandwiches, Bowls, And Salads
Chilled leftovers slice cleanly and stay tender in thin strips. Pile them on crusty rolls with horseradish sauce, layer them into grain bowls with roasted vegetables, or scatter over a green salad. Since the marinade already has plenty of flavor, you rarely need more than a simple sauce or dressing on the side.
Storage And Reheating Tips For London Broil
Let leftover steak cool until just warm, then place slices and any juices in a shallow container. Chill within two hours of cooking. Stored this way, the meat keeps in the fridge for 3–4 days.
Best Ways To Reheat Without Drying Out
The easiest method is to reheat slices gently. Place meat in a small skillet with a splash of broth or water, cover, and warm over low heat until just hot. You can also use the microwave: arrange slices in a single layer, cover loosely, and heat in short bursts, checking often so the meat doesn’t overcook.
Planning ahead helps here. Slice only what you need for the first meal and store the rest as a larger piece. Larger pieces hold moisture better, so the second round of slicing right before reheating gives a juicier result.
Freezing Leftover London Broil
This cut freezes well as long as you protect it from air. Wrap whole pieces or sliced portions tightly in plastic, then place them in a freezer bag, pressing out air before sealing. Label with the date and use within two to three months for best flavor.
Thaw overnight in the fridge, then reheat gently as above. Frozen cooked steak works well for quick weeknight meals such as tacos, stir-fries, or steak and egg breakfasts, since the meat only needs a brief warm-through.
Bringing It All Together
A good london broil recipe in oven turns a budget cut into a tender centerpiece with only a few pantry items and one hot pan. Marinating in the fridge, roasting on high heat, resting the meat, and slicing across the grain give you the texture you want. A simple time and temperature plan plus a thermometer keep the process relaxed and repeatable.
Once you find the timing that matches your oven and favorite level of doneness, this method slides into your regular rotation. You mix the marinade the night before, slide the steak onto a hot pan after work, and lay out a platter of juicy slices with very little effort.
