Perfect Oven-Baked London Broil

Discover the secrets to cooking a succulent London Broil in the oven at 350°F, achieving a perfectly pink, medium-rare interior every time. This guide will walk you through marinating and baking this economical cut of beef, transforming it into a tender, flavor-packed meal in just minutes. If you’ve enjoyed our methods for other roasts, such as cooking a Frozen Roast in the Oven, you’re in for another protein-rich dinner delight.

Understanding London Broil: A Versatile Cut for Your Oven

London Broil is a popular dish often referring to a method of cooking, rather than a specific cut of beef. Traditionally, it’s prepared by broiling or grilling, but oven roasting at a moderate temperature of 350°F offers a fantastic alternative for achieving tenderness and a beautiful medium-rare doneness. This economical cut, typically top round or flank steak, can be remarkably delicious and tender when prepared correctly, making it an excellent choice for family dinners or meal prepping.

What is London Broil?

While often sold as “London Broil,” the name generally refers to a thick cut of beef (usually top round or flank steak) that has been marinated and then broiled or grilled, and then thinly sliced against the grain. Because these cuts can be less tender than premium steaks, marinating is absolutely essential to tenderize the meat and infuse it with flavor. Our oven method provides a consistent, gentle heat that works wonderfully with this approach, ensuring even cooking and moisture retention.

Why Choose Oven Roasting at 350°F?

Oven roasting London Broil at 350°F is a fantastic option for several reasons. It offers a more hands-off approach compared to constant grilling, allowing for more even temperature control. The moderate heat prevents the exterior from charring before the interior reaches your desired doneness, ensuring a juicy and tender result. This method is particularly forgiving, making it ideal for home cooks looking to master this protein. The consistent temperature ensures that the marinade’s flavors deeply penetrate the meat, yielding a more robust taste profile.

How Long to Cook London Broil in Oven at 350°F

Cooking London Broil in the oven doesn’t take long at all, typically between 10-15 minutes for a perfectly pink medium-rare. At 350°F, this economical cut of beef, when properly marinated and cooked, can transform into a tender and delicious meal. The precise cooking time will depend on several factors, including the thickness of your London Broil, your desired level of doneness, and whether you choose to sear it first. A digital meat thermometer is your best friend here to ensure perfection.

To begin, select a high-quality piece of beef, ideally around 1.5 inches thick. The true differentiator for London Broil is the marinade. Every chef has their go-to blend, but a solid foundation usually includes olive oil, balsamic vinegar, and garlic. From this base, you can customize to your heart’s content. We even use a similar marinade for our London Broil for the Slow Cooker, showcasing its versatility.

The Essential London Broil Marinade

A good marinade is not just for flavor; it’s crucial for tenderizing tougher cuts like top round or flank steak often used for London Broil. The acids in the marinade (like vinegar or citrus juice) help to break down the connective tissues, resulting in a significantly more tender bite. You want to choose a marinade that complements the natural richness of the beef and enhances its overall appeal.

Crafting Your Signature Marinade

There are countless ideas for creating a tender London Broil marinade. The best choice always comes down to the flavors you love most. Some prefer a bolder balsamic profile, while others might lean towards a marinade with more acidic brightness from lemon juice. The core principle remains: combine acids, oils, and seasonings to break down the meat fibers and infuse deep flavor. Simply whisk your chosen ingredients together, place your steak (whether top round, flank steak, or another cut) into a gallon-sized freezer bag, seal it, and refrigerate for a minimum of two hours, or ideally, overnight.

Classic Balsamic Garlic Marinade

A timeless favorite, this marinade delivers a rich, savory depth that perfectly complements beef.

• 1/4 cup balsamic vinegar
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper to taste

Bright Citrus Herb Marinade

For a lighter, zestier flavor profile, this marinade offers a refreshing twist.

• Juice and zest of 1 orange
• Juice and zest of 1 lemon
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped thyme
• Salt and pepper to taste

Marinade Tips: Piercing and Duration

Should you pierce London Broil before marinating? Yes, this is an excellent idea to help the flavors penetrate deeper into the beef. Use a fork to poke holes all over the surface of the meat before placing it into your marinade in an airtight baggie. While not strictly necessary for tenderization, it significantly enhances flavor absorption.

Can you over-marinate London Broil? It’s generally not recommended to marinate beyond 24 hours. While the acid in the marinade helps break down connective tissues to make the meat fork-tender, extremely long marination times (especially with strong acids) can start to break down the meat’s texture too much, making it mushy. Always refrigerate the meat for the entire marinating time. A minimum of one hour is good, but two hours or more is recommended for the best flavor infusion and tenderizing action.

Step-by-Step: Cooking London Broil in the Oven at 350°F

The cooking process itself is quite quick, especially once your London Broil has been properly marinated. The thickness of your beef will be the primary factor influencing cook time. The goal is to use relatively high heat for a limited duration to achieve a flavorful crust and a tender interior. The ideal internal temperature for medium-rare doneness is around 135°F (57°C) after resting.

Preparation is Key

Before you even think about the oven, ensure your London Broil is well-prepared. This involves rinsing and thoroughly patting the beef dry with paper towels on all sides. A dry surface is crucial for achieving a good sear. Mix your chosen marinade ingredients (olive oil, balsamic vinegar, soy sauce, granulated garlic, ginger, cumin, pepper – *everything except salt at this stage*) in a bowl. Pour this mixture into a freezer bag, add the beef, and roll the bag around to ensure the meat is completely coated. Squeeze out all the air before sealing the bag. Allow the beef to marinate for a minimum of two hours, or up to 24 hours in the refrigerator, to really let those flavors soak in and tenderize the meat.

The Searing Advantage (and how to skip it)

Before baking, it’s highly recommended to sear the London Broil. This step creates a beautiful brown crust through the Maillard reaction, locking in juices and adding a layer of rich, complex flavor. To do this, after marinating, dry the beef once more with napkins to remove excess marinade. Preheat your oven to 350°F (175°C). While the oven preheats, heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat on the stove. Fry the beef for approximately 4 minutes per side, just long enough to achieve a deep golden-brown sear. Then, transfer the beef to an oiled baking dish, season lightly with salt (it was excluded from the marinade to prevent drawing out moisture during marination), and cover loosely with aluminum foil.

If you prefer to skip the searing step for a simpler process, you certainly can. However, be aware that the meat may not be as juicy or have the same depth of flavor and crust. To compensate for the lack of searing, you’ll need to add an additional 6-8 minutes to your oven cooking time to ensure the meat reaches the desired internal temperature.

Oven Roasting for Perfection

Place the covered baking dish with the seared London Broil into the preheated oven. Bake for approximately 12-15 minutes, or until it reaches your desired internal temperature. Remember, a digital meat thermometer is indispensable here. Here’s a general guide for doneness:

• Rare: 6-8 minutes per side of searing + oven time (if applicable) – Internal temperature: 125°F (52°C)
• Medium Rare: 8-10 minutes per side of searing + oven time – Internal temperature: 130°F (54°C)
• Medium: 10-12 minutes per side of searing + oven time – Internal temperature: 140°F (60°C)
• Medium Well: 12-14 minutes per side of searing + oven time – Internal temperature: 150°F (66°C)
• Well Done: 14-16 minutes per side of searing + oven time – Internal temperature: 160°F (71°C)

Always aim for the lower end of the time range and use your meat thermometer to prevent overcooking. Factors like oven calibration, the height of your oven rack, and the fat content of the beef can all slightly alter cooking times. For a delicious medium-rare, aim to pull the beef from the oven when it reaches about 125-130°F.

The Importance of Resting

This step is non-negotiable for a truly juicy London Broil. Once the beef reaches the desired temperature (for medium-rare, aim to remove it from the oven when it’s around 125-130°F), immediately wrap it in foil and let it rest on a cutting board for at least 10 minutes. During this crucial resting period, the internal temperature of the meat will continue to rise by 5-10 degrees (known as carryover cooking), reaching the perfect 135-140°F for a true medium-rare. More importantly, resting allows the juices, which have been pushed to the center by the heat, to redistribute evenly throughout the meat. This ensures every slice is moist and tender, rather than dry and tough. Do not skip this step!

Recipe: Perfect London Broil in the Oven

Equipment

• 1 large skillet (oven-safe if searing)
• 1 gallon freezer bag
• 1 baking dish
• Cutting board
• Sharp knife
• Digital meat thermometer

Ingredients

• 1-1.5 lbs topside beef (London Broil cut)
• 3 tbsp olive oil (2 tbsp for marinade, 1 tbsp for searing)
• 2 tbsp soy sauce (or 1 tbsp soy sauce and 1 tbsp Worcestershire sauce for an added kick)
• 1 tbsp balsamic vinegar
• 1/2 tsp granulated garlic
• 1/2 tsp granulated ginger
• 1/2 tsp cumin
• 1/2 tsp pepper
• Sea salt, to taste (add after searing)

Instructions

1. Rinse the beef thoroughly and pat dry on all sides with paper towels.
2. In a bowl, combine 2 tbsp olive oil, balsamic vinegar, soy sauce, granulated garlic, granulated ginger, cumin, and pepper. Mix well. (Do not add salt at this stage).
3. Pour the prepared marinade into a gallon-sized freezer bag. Add the beef, ensuring it is fully coated by rolling the bag around. Remove as much air as possible and seal. Marinate in the refrigerator for a minimum of 2 hours, or up to 24 hours.
4. Once marinated, remove the beef from the bag and pat it very dry with napkins to remove excess marinade. Preheat your oven to 350°F (175°C).
5. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat on the stove. Once hot, sear the beef for about 4 minutes on each side until a deep brown crust forms.
6. Carefully transfer the seared beef to an oiled baking dish. Season the beef generously with sea salt on all sides. Cover the baking dish loosely with aluminum foil.
7. Place the baking dish in the preheated oven and bake for approximately 12-15 minutes, or until the internal temperature reaches your desired doneness using a digital meat thermometer.
8. For a medium-rare London Broil, aim to remove the beef from the oven when its internal temperature reaches 125-130°F (52-54°C).
9. After removing from the oven, keep the beef wrapped in foil and let it rest on a cutting board for 10 minutes. During this time, carryover cooking will raise the internal temperature to about 135-140°F (57-60°C), and juices will redistribute for maximum tenderness and flavor.
10. Slice thinly against the grain and serve immediately.

Nutrition Information (Approximate per 2oz serving)

Serving: 2oz, Calories: 105kcal, Carbohydrates: 2g, Protein: 1g, Fat: 11g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 795mg, Potassium: 36mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 5IU, Vitamin C: 0.03mg, Calcium: 7mg, Iron: 1mg.
Nutrition information is automatically calculated, so should only be used as an approximation.

Maximizing Flavor and Tenderness

Achieving a truly outstanding London Broil goes beyond just cooking it to the right temperature. Two key practices will elevate your dish from good to unforgettable:

Slicing Against the Grain

This is perhaps the most critical step for ensuring tenderness in cuts like London Broil. Top round and flank steak have very distinct muscle fibers that run in one direction (the grain). If you slice with the grain, you end up with long, chewy strands of meat. Slicing *against* the grain (perpendicular to the direction of the fibers) shortens these fibers, making the meat much easier to chew and creating a tender mouthfeel. Take a moment to identify the grain before you begin slicing.

Serving Suggestions

London Broil is incredibly versatile. It pairs wonderfully with a variety of side dishes. Consider serving it with roasted potatoes, a fresh green salad, steamed asparagus, or creamy mashed potatoes. For a heartier meal, you can also slice it and serve it over rice or noodles with a simple pan sauce made from the drippings. Its robust flavor also makes it an excellent choice for sandwiches or wraps the next day.

Reheating Leftover London Broil: A Guide to Preserving Quality

Reheating leftover beef can be a delicate process, as overcooking risks turning your perfectly tender London Broil into tough, dry shoe leather. However, with the right techniques, you can successfully revive your leftovers, preserving both their delicious flavor and desirable tenderness. The goal is to warm the meat gently and evenly without further cooking it.

Oven Reheating Method

This method is ideal for larger pieces of leftover London Broil and offers the most even reheating.

• Preheat your oven to a low temperature, around 275°F (135°C).
• Place the leftover London Broil on a baking sheet. To prevent drying, add a tablespoon or two of beef broth or water to the pan and cover it tightly with aluminum foil.
• Heat the meat in the oven for about 15-20 minutes, or until it reaches the desired internal temperature (around 130°F for medium-rare). Use a meat thermometer to monitor the temperature and avoid overcooking.

Stovetop Reheating Method

A quicker option that works exceptionally well for thinner slices of leftover London Broil.

• Heat a skillet over medium heat and add a small amount of oil or butter.
• Once the skillet is hot, add the leftover slices of London Broil.
• Heat the slices for just 1-2 minutes per side, turning frequently, until they are warmed through. Be careful not to let them sizzle for too long, as this will quickly make the meat tough.

Microwave Reheating Method

While the quickest, the microwave can sometimes lead to uneven reheating if not handled with care.

• Place the leftover London Broil on a microwave-safe plate.
• Cover the meat with a damp paper towel to help retain moisture and prevent it from drying out.
• Microwave on medium power in 30-second intervals, checking and flipping the meat each time until it’s heated to your liking. Prioritize gentle, gradual heating to avoid overcooking.

Key Tips for Reheating Success

• Rest Before Serving: Always allow reheated meat to rest for a few minutes before slicing or serving. This helps redistribute any juices and ensures a more tender result.
• Add Moisture: To combat dryness, consider adding a touch of beef broth, water, or even a drizzle of the original marinade or sauce over the meat before reheating. Covering with foil (oven) or a damp paper towel (microwave) is also beneficial.
• Slice Thinly: If reheating larger, unsliced pieces, consider slicing them into thinner pieces first. Thinner slices heat more evenly and quickly.
• Monitor Temperature: When reheating, aim for an internal temperature of around 130°F (54°C) for medium-rare or 140°F (60°C) for medium. A meat thermometer is helpful here to prevent further cooking.
• Utilize Original Juices/Marinade: If you have any leftover pan drippings or extra marinade, drizzle a small amount over the meat before reheating. This can significantly enhance both flavor and moisture.

By following these methods and tips, you can successfully reheat your London Broil leftovers without sacrificing their incredible flavor or tenderness. The key is gentle, controlled heat and careful monitoring to avoid drying out this already lean cut of beef.

Frequently Asked Questions About London Broil

What cut of meat is best for London Broil?

While the term “London Broil” refers to a cooking method, the cuts most commonly sold and prepared this way are flank steak and top round steak. Both are lean, flavorful, and benefit greatly from marinating and quick, high-heat cooking followed by thin slicing against the grain.

How do I know if my London Broil is done?

The most reliable way to determine doneness is by using a digital meat thermometer. Insert it into the thickest part of the meat, avoiding any bone or fat. Aim for 125-130°F (52-54°C) for medium-rare before resting, as the temperature will rise an additional 5-10 degrees during the resting period.

Can I cook London Broil from frozen?

It’s generally not recommended to cook London Broil from frozen, especially using this oven method, as it prevents proper searing and even cooking. For best results, always ensure your London Broil is fully defrosted before marinating and cooking. This allows the marinade to penetrate effectively and ensures a tender outcome.