How to Cook London Broil in Oven: Easy Steps for a Tender, Juicy Steak Every Time

Cooking London broil in the oven is a simple way to enjoy a flavorful and tender meal without any hassle. I’ve found that with the right technique, you can transform this affordable cut of beef into a delicious dinner that rivals any steakhouse.

Whether you’re cooking for a weeknight meal or a special occasion, mastering the oven method means you’ll get consistent results every time. I’ll walk you through the steps to achieve a juicy, perfectly cooked London broil that’s full of flavor and easy to prepare.

Choosing the Right Cut for London Broil

Selecting the proper cut impacts the final texture and flavor of your London broil. Choose cuts like top round, flank steak, or sirloin flap. Top round offers lean meat with a robust beef flavor, ideal for slow roasting or marinating. Flank steak provides stronger muscle fibers but tenderizes well after marinating and slicing against the grain. Sirloin flap combines tenderness and marbling, enhancing juiciness and richness.

Each cut benefits from marinating to break down muscle fibers and infuse flavor. For the best results, pick cuts that are about 1 to 1.5 inches thick. Thicker cuts cook evenly while maintaining juiciness inside. Always check for fresh beef with a deep red color and slight marbling to ensure quality.

Choosing well-defined cuts like top round or flank steak focuses your oven cooking on transforming economical beef into a tender, flavorful dish. This step sets the foundation for achieving a successful London broil in the oven.

Preparing the Meat for Cooking

Preparing London broil properly ensures a tender and flavorful result. I focus on marinating and seasoning to maximize taste and texture before it goes into the oven.

Marinating Tips for Flavor and Tenderness

I always marinate London broil for at least 4 hours, ideally overnight, to break down muscle fibers and infuse flavor. Using acidic ingredients like balsamic vinegar, lemon juice, or red wine softens the meat without overpowering it. I include oil, such as olive oil, to help distribute flavors evenly and lock in moisture during cooking. Adding aromatic herbs like rosemary or thyme enhances the marinade’s depth. Marinating in a sealed container or zip-top bag keeps the meat fully coated and prevents drying.

Essential Seasoning Ingredients

I rely on a basic seasoning blend to complement the marinade and bring out the beef’s natural flavor. Common seasonings include salt, freshly ground black pepper, garlic powder, and onion powder. Sprinkling coarse salt right before cooking enhances the crust formation. Fresh herbs or crushed red pepper flakes add optional complexity. Avoid over-seasoning to let the quality of the meat shine through.

How to Cook London Broil in Oven Step-by-Step

Mastering London broil in the oven requires precise control of heat and time. Following these steps ensures a tender, juicy result every time.

Preheating and Oven Settings

I always preheat the oven to 425°F to create the right environment for searing and cooking the beef evenly. Using the broil setting, if available, on high helps develop a flavorful crust while sealing in juices. Placing the oven rack about 4 to 6 inches from the heat source maximizes browning without overcooking.

Cooking Times and Temperatures

I cook London broil for about 6 to 8 minutes per side when aiming for medium-rare, depending on thickness—usually between 1 and 1.5 inches. Using a meat thermometer, I check for an internal temperature of 130°F for medium-rare or 140°F for medium. Removing the meat from the oven just before reaching the target temperature allows carryover cooking to finish the process perfectly.

Doneness	Internal Temperature	Cooking Time per Side (1 to 1.5 in thick)
Rare	125°F	5 to 6 minutes
Medium-Rare	130°F	6 to 8 minutes
Medium	140°F	8 to 10 minutes
Medium-Well	150°F	10 to 12 minutes

Tips for Monitoring Doneness

I rely on an instant-read thermometer to track doneness with precision. I avoid cutting into the meat during cooking, as it causes juice loss. Instead, I let the London broil rest for 5 to 10 minutes post-oven; this redistributes juices and completes cooking. If the exterior browns too quickly, I finish cooking at a lower temperature, around 350°F, to prevent burning while ensuring even heat penetration.

Resting and Slicing the Meat

Resting London broil after cooking preserves its juices and allows fibers to relax, resulting in tender, flavorful slices. I let the meat rest for 10 to 15 minutes, loosely tented with foil, to avoid heat loss while preventing sogginess.

Slicing follows resting and demands precision to maximize tenderness. I always cut across the grain—the parallel direction of muscle fibers—in thin strips. This breaks up muscle fibers and reduces chewiness. For London broil, slicing at a 45-degree angle works best because it increases the surface area and creates more tender bites.

This resting and slicing approach prevents moisture loss and keeps each bite juicy and tender.

Serving Suggestions and Side Dishes

I pair London broil with vegetables that offer contrasting textures and flavors to balance its richness. Roasted asparagus, steamed green beans, or sautéed mushrooms provide earthy, crisp elements ideal for this beef. Incorporating a fresh salad, such as arugula with cherry tomatoes and a lemon vinaigrette, adds brightness and acidity that cuts through the meat’s fattiness.

Potato-based sides complement London broil well thanks to their neutral, starchy qualities. Mashed potatoes made creamy with butter and garlic, crispy roasted potatoes seasoned with rosemary, or even a baked sweet potato each add substance without overpowering the main dish. For a lighter alternative, roasted cauliflower or quinoa salad offers a wholesome option that retains focus on the beef.

Sauces elevate the experience by enhancing the meat’s natural flavors. A simple chimichurri, prepared with parsley, garlic, vinegar, and olive oil, imparts freshness and tang. Horseradish cream sauce, blending sour cream and freshly grated horseradish, delivers a spicy kick that complements the steak’s robustness. Classic steak sauce or a red wine reduction also works well for those preferring traditional flavors.

To round out the meal, including freshly baked bread—like a crusty baguette or dinner rolls—provides texture and helps soak up any juices or sauces. I always encourage serving London broil with sides that balance savory, fresh, and creamy profiles to create a satisfying, well-rounded plate.

Conclusion

Mastering London broil in the oven is all about attention to detail and patience. When you choose the right cut, marinate well, and cook with precision, you’ll enjoy a steakhouse-quality meal right at home. Resting and slicing properly unlocks the full potential of this affordable cut, making every bite tender and flavorful.

With a few simple sides and sauces, London broil can easily become a centerpiece for any dinner. I’m confident that once you try this method, it’ll become a go-to recipe in your kitchen. Give it a shot and enjoy the delicious results!