Welcome to the ultimate guide on **how to cook a London Broil in the oven at 350°F**! Achieve perfectly tender, succulent, and beautifully pink medium-rare steak that will impress your family and friends. This economical cut of beef, when prepared correctly with a thoughtful marinade, transforms into a truly exceptional meal in as little as 12-15 minutes of active cooking time. If you’ve enjoyed our methods for other robust cuts like Frozen Roast in the Oven or Chuck Roast at 350°F, you’re in for another protein-packed, flavorful dinner that’s surprisingly simple to master.

Mastering London Broil in the Oven at 350°F: A Guide to Tender, Flavorful Steak

London Broil is more than just a cut of meat; it’s a method of preparation, often referring to a thick slice of beef, typically flank steak, top round, or sirloin tip. While these cuts are naturally lean and can be tough if not handled correctly, they are also incredibly economical and absorb marinades beautifully. Our comprehensive guide will walk you through the process of transforming this humble cut into a show-stopping meal using the consistent heat of your oven.

Understanding London Broil: Selecting the Best Cut

Often, what’s labeled as “London Broil” in the grocery store is a large, thick cut of beef best suited for high-heat cooking and thin slicing. Common cuts include flank steak, top round steak, or even sirloin tip. These cuts are characterized by their leanness and pronounced muscle fibers, which contribute to their robust flavor but can also lead to toughness if not prepared correctly. The secret to a tender London Broil lies in a combination of thorough marination, swift high-heat cooking, and proper resting time. When selecting your cut, look for a piece that is consistently about 1.5 to 2 inches thick. This thickness is ideal for achieving a desirable sear on the exterior while allowing the interior to reach a juicy, medium-rare doneness without overcooking.

The Art of Marination: Unlocking Tenderness and Flavor

Marinating is the single most critical step when preparing London Broil. It serves a dual purpose: it infuses the beef with incredible flavor and, more importantly, it helps tenderize the meat by breaking down its tough connective tissues. The basic components of an effective marinade include an acid (like vinegar or citrus juice), an oil, and a blend of aromatics and seasonings. The acid subtly denatures the proteins, softening the muscle fibers, while the oil helps keep the meat moist during cooking. Below are two popular marinade recipes that will elevate your London Broil.

Classic Balsamic Herb Marinade

This timeless marinade offers a deep, savory, and slightly sweet flavor profile that beautifully 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
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt (to be added just before searing)

Zesty Citrus Herb Marinade

For a brighter, more vibrant and tangy flavor, this marinade uses citrus to create a lively contrast with the richness of the beef.

• Juice and zest of 1 large orange
• Juice and zest of 1 large lemon
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon fresh chopped parsley
• 1 tablespoon fresh chopped thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon sea salt (to be added just before searing)

Marinating Tips and Tricks

To ensure maximum flavor penetration and tenderization, place your London Broil in a sturdy gallon-sized freezer bag along with your chosen marinade. Squeeze out as much air as possible before sealing and gently massage the bag to ensure the beef is fully coated. Refrigerate for a minimum of 2 hours. For optimal results, we recommend marinating for 4-6 hours, allowing the flavors to truly infuse. While marinating overnight (up to 24 hours) is acceptable for particularly tough cuts, avoid exceeding this time, as the acids can begin to break down the meat too much, resulting in a mushy texture. Many experienced cooks also suggest lightly piercing the meat all over with a fork before adding the marinade; this creates small channels for the flavors to penetrate deeper into the muscle fibers, further enhancing both taste and tenderness.

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

Cooking London Broil in the oven at 350°F offers a reliable and consistent method for achieving perfect doneness. The cooking time is surprisingly quick, typically ranging from 10-15 minutes for a beautifully medium-rare steak, largely influenced by the thickness of your cut and your preferred level of doneness. The goal is to cook the meat efficiently at a moderate temperature, allowing it to develop a flavorful crust (especially if seared first) while keeping the interior wonderfully juicy and tender. A reliable digital meat thermometer is your best friend here, providing invaluable precision and preventing overcooked, dry beef.

Internal Temperature Guide for Doneness

Always insert your meat thermometer into the thickest part of the London Broil, making sure it’s not touching any bone, for the most accurate reading.

• Rare: For a cool, red center, remove from oven when internal temperature reaches 125°F (52°C).
• Medium-Rare: For a warm, red center, remove from oven when internal temperature reaches 130°F (54°C).
• Medium: For a warm, pink center, remove from oven when internal temperature reaches 140°F (60°C).
• Medium-Well: For a slightly pink center, remove from oven when internal temperature reaches 150°F (66°C).
• Well-Done: For no pink, remove from oven when internal temperature reaches 160°F (71°C).

It’s crucial to account for “carry-over cooking” – the phenomenon where the internal temperature of the meat continues to rise by 5-10 degrees Fahrenheit after it’s removed from the oven. Therefore, always take your London Broil out when it’s a few degrees below your target final temperature. For example, to achieve a perfect medium-rare (135-140°F after resting), aim to remove it from the oven at 130°F. Factors like individual oven calibration, the specific rack height you use, and even the fat content of your beef can cause slight variations in cooking time. Always start with the minimum suggested cooking time and rely on your meat thermometer for precision.

Oven-Baked London Broil: Step-by-Step Recipe

This recipe combines an initial stovetop sear with oven-baking to deliver a London Broil that is both beautifully crusted and incredibly tender. The specified quantities are suitable for serving approximately 4 people. Adjust ingredient amounts proportionally if you are preparing a larger or smaller cut.

Equipment

• Large mixing bowl
• 1-gallon freezer bag
• Paper towels
• Sharp chef’s knife
• Cutting board
• Large, heavy-bottomed skillet (a cast iron skillet is highly recommended for searing)
• Baking dish or a rimmed baking sheet
• Aluminum foil
• Digital instant-read meat thermometer

Ingredients

• 1-1.5 lbs topside beef (London Broil cut), 1.5 to 2 inches thick
• 3 tbsp olive oil (2 tbsp for marinade, 1 tbsp for searing)
• 2 tbsp soy sauce (for an alternative, use 1 tbsp soy sauce + 1 tbsp Worcestershire sauce for a deeper savory note)
• 1 tbsp balsamic vinegar
• 1/2 tsp granulated garlic
• 1/2 tsp granulated ginger
• 1/2 tsp cumin
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sea salt (to be applied just before the oven phase)

Directions

1. Begin by thoroughly rinsing the London Broil under cold water. Then, pat it completely dry on all sides using paper towels. This crucial step ensures a proper sear and prevents steaming.
2. In your mixing bowl, whisk together 2 tablespoons of olive oil, balsamic vinegar, soy sauce, granulated garlic, granulated ginger, cumin, and black pepper. Stir until all ingredients are well combined. Remember to hold off on adding salt at this stage.
3. Place the dried beef into the gallon-sized freezer bag. Pour the prepared marinade over the meat, ensuring it is fully submerged or coated. Seal the bag, pressing out as much air as possible. Gently massage the bag to distribute the marinade evenly. Refrigerate for a minimum of 2 hours, or ideally 4-6 hours, and up to 24 hours.
4. Once the marination is complete, remove the London Broil from the bag. Use fresh paper towels or napkins to thoroughly pat the beef dry again, removing any excess marinade from the surface. This step is essential for achieving a crisp, flavorful crust during searing.
5. Preheat your oven to 350°F (175°C).
6. Heat 1 tablespoon of olive oil in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until the oil begins to shimmer, indicating it’s hot enough. Carefully place the dried London Broil in the hot skillet. Sear intensely for 3-4 minutes on each side, allowing a rich, deep brown crust to form.
7. Transfer the seared beef from the skillet to an oiled baking dish or a rimmed baking sheet. Now, season generously with sea salt on all sides. Cover the baking dish tightly with aluminum foil to lock in moisture.
8. Place the covered baking dish into the preheated oven and bake for approximately 12-15 minutes. Begin checking the internal temperature at the 10-minute mark with your digital meat thermometer. Continue baking until the internal temperature reaches your desired doneness (e.g., 130°F for medium-rare).
9. Immediately upon reaching the target temperature, remove the London Broil from the oven. Keep it covered with foil and let it rest undisturbed on a cutting board for at least 10-15 minutes. This resting period is critical as it allows the muscle fibers to relax and the juices to redistribute throughout the meat, ensuring a tender and incredibly moist final product. During this time, the internal temperature will continue to rise a few degrees.
10. After resting, slice the London Broil thinly against the grain. This is paramount for maximizing tenderness, as it shortens the long muscle fibers. Serve immediately and savor your perfectly cooked London Broil!

Searing for Perfection: An Optional but Recommended Step

While technically optional, we strongly advocate for searing your London Broil on the stovetop before transferring it to the oven. This quick, high-heat step creates a magnificent caramelized crust through the Maillard reaction, which is essentially the browning of amino acids and sugars in the meat. This reaction not only adds an incredible depth of savory flavor but also “locks in” the juices, contributing to a more tender and succulent final product. The beautiful golden-brown exterior provides a textural contrast to the tender interior that significantly elevates the dining experience. If you choose to skip this initial searing step, your London Broil will still cook in the oven, but it will lack that signature flavorful crust and might be slightly less juicy. To compensate for the omitted searing, you will need to increase your total oven cooking time by approximately 6-8 minutes, but be aware that the overall flavor and textural profile will differ.

Serving Suggestions for London Broil

A perfectly cooked London Broil is incredibly versatile and pairs wonderfully with a wide array of side dishes. For a classic and satisfying meal, consider serving your thinly sliced London Broil alongside fluffy mashed potatoes, creamy polenta, or a vibrant rice pilaf. Roasted vegetables such as asparagus, green beans, or broccoli florets tossed with garlic and olive oil make excellent companions, adding both color and essential nutrients. For a lighter touch, a crisp garden salad with a tangy vinaigrette offers a refreshing contrast. Don’t forget to enhance the experience with a complementary sauce; a simple pan sauce made from the deglazed drippings in your baking dish, a chimichurri sauce, or a red wine reduction can truly elevate the flavors of your London Broil. A delicious London Broil can also be thinly sliced and used in wraps, sandwiches, or atop a salad for a hearty lunch.

Reheating Leftover London Broil: Without Drying It Out

Reheating cooked beef, especially lean cuts like London Broil, can be a culinary challenge. The primary concern is preventing the meat from becoming tough, dry, and flavorless due to overcooking during the reheating process. However, with the right techniques, you can successfully revive your leftovers, preserving their delicious flavor and tender texture. Here are the most effective methods to consider:

Reheating in the Oven

This method is excellent for larger portions or multiple slices, as it provides a gentle, even heat that helps maintain moisture.

• Preheat your oven to a very low temperature, around 275°F (135°C).
• Place the leftover London Broil slices or the entire piece in an oven-safe dish.
• To introduce moisture and prevent drying, add a tablespoon or two of beef broth, water, or any leftover pan drippings to the bottom of the dish.
• Cover the dish tightly with aluminum foil. This creates a steamy environment that helps the meat retain its juiciness.
• Heat in the preheated oven for approximately 15-25 minutes. Begin checking the internal temperature with a meat thermometer at 15 minutes. Continue heating until it reaches your desired internal temperature (e.g., 130°F for medium-rare).

Reheating on the Stove

This quick method is particularly well-suited for thinner slices and individual servings of London Broil.

• Heat a skillet (preferably cast iron or a non-stick pan) over medium-low heat. Add a small amount of olive oil, butter, or beef broth to the pan.
• Once the skillet is gently warmed, add the leftover slices of London Broil.
• Heat for just 1-2 minutes per side, turning frequently, until the meat is warmed through. Be very careful not to overcook, as this can quickly make the lean meat tough and rubbery.

Reheating in the Microwave

While the fastest option, reheating in the microwave can be tricky, often leading to uneven heating and a dry texture if not handled carefully. Use this method when time is of the essence.

• Arrange London Broil slices on a microwave-safe plate.
• Place a damp paper towel over the meat or use a microwave-safe lid to help create steam and retain moisture.
• Microwave on medium power using short intervals (30-second bursts), checking the temperature and flipping the meat each time. Continue until it’s heated to your preference, being extremely cautious to avoid overheating.

Reheating Tips for Success

• Allow to Rest: Just like freshly cooked meat, allow your reheated London Broil to rest for a few minutes before slicing or serving. This allows juices to redistribute, leading to a more tender outcome.
• Introduce Moisture: Always add a small amount of liquid (broth, water, or original pan juices) and cover the meat when reheating in the oven or microwave to prevent moisture loss.
• Slice Thinner: If you have a larger, thicker piece of leftover London Broil, consider slicing it into thinner pieces before reheating. Thinner slices will heat more uniformly and much faster.
• Monitor Internal Temperature: Utilize a meat thermometer to accurately check the internal temperature, aiming for approximately 130-140°F (medium-rare to medium) for the best texture and flavor.
• Flavor Boost: If you saved any of the original marinade or pan drippings, a light drizzle over the meat before reheating can significantly enhance its flavor and moisture content.

By implementing these methods and tips, you can confidently reheat your London Broil leftovers, ensuring they remain tender, juicy, and full of flavor for another delightful meal. Say goodbye to dry, chewy reheated steak!

Frequently Asked Questions