If you’re looking for a budget-friendly and flavorful cut of beef, learning how to cook top round london broil in the oven is a fantastic skill. This guide will walk you through everything you need to know, from selecting the right cut to serving a perfectly cooked meal.
London broil isn’t actually a specific cut of meat; it’s a cooking method. Traditionally, it refers to a lean, tougher cut—like top round or flank steak—that is marinated, broiled or grilled, and then sliced thinly against the grain. Cooking it in the oven is a reliable way to get a great result, especially if you don’t have a grill or the weather isn’t cooperating. The key is in the preparation and knowing a few simple techniques.
How to Cook Top Round London Broil in the Oven
This is your master recipe for a succesful oven-cooked London broil. Follow these steps closely for a tender, juicy outcome everytime.
What You’ll Need
- 1 top round London broil steak (1.5 to 2.5 pounds)
- Your choice of marinade (see next section for ideas)
- 1-2 tablespoons high-smoke-point oil (like avocado, canola, or vegetable oil)
- Kosher salt and freshly ground black pepper
- A heavy oven-safe skillet (cast iron is ideal) or a broiler pan
- Instant-read meat thermometer (this is non-negotiable for best results)
- Tongs
- Cutting board and a sharp carving knife
Step-by-Step Cooking Instructions
1. Marinate the Meat
Start by placing your top round steak in a large resealable plastic bag or shallow dish. Pour your prepared marinade over the meat, ensuring it’s completely covered. Seal the bag or cover the dish, and refrigerate. For maximum flavor and tenderness, marinate for at least 4 hours, but ideally overnight (8-12 hours). Turn the meat occasionally if you can.
2. Prepare the Oven and Meat
About 30 minutes before cooking, remove the steak from the refrigerator. Take it out of the marinade and pat it very dry with paper towels. This is crucial for getting a good sear. Let it sit on the counter to take the chill off. Meanwhile, preheat your oven to 400°F (200°C). Place your cast iron skillet or a heavy baking sheet in the oven to preheat as well. A hot cooking surface is essential.
3. Sear the Steak
Carefully remove the hot skillet from the oven using oven mitts. Place it on the stovetop over medium-high heat. Add the oil to the hot skillet—it should shimmer. Season the dried steak generously with salt and pepper. Place the steak in the center of the hot skillet. It should sizzle loudly. Sear without moving it for 2-3 minutes, until a deep brown crust forms.
4. Flip and Transfer to Oven
Using tongs, flip the steak to sear the other side for another 2-3 minutes. If your skillet is oven-safe (most cast iron is), you can immediately transfer the whole skillet to the preheated oven. If using a broiler pan, transfer the seared steak to the preheated pan.
5. Roast to Your Desired Doneness
This is where your meat thermometer becomes your best friend. For a 1.5-inch thick steak, roast time will vary. Start checking the internal temperature after about 8-10 minutes.
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) – Recommended for best tenderness
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (66-68°C)
Remember, the temperature will rise about 5 degrees while resting. Pull the steak out about 5 degrees before your target temp.
6. Rest and Slice
Once the steak reaches your desired temperature, transfer it to a clean cutting board. Loosely tent it with aluminum foil and let it rest for a full 10 minutes. This allows the juices, which have been driven to the center by the heat, to redistribute throughout the meat. If you skip this step, the juices will run out on the board when you cut. After resting, use a very sharp knife to slice the steak as thinly as possible against the grain. This breaks up the muscle fibers and is the final, critical step for tenderness.
The Best Marinades for London Broil
A good marinade does two things: it adds flavor and helps tenderize the lean meat. The acid (vinegar, citrus juice) and enzymes (in things like pineapple or papaya) help break down tough connective tissue. Here are two simple, effective options:
Classic Savory Marinade
- 1/3 cup soy sauce or tamari
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons Worcestershire sauce
- 4 cloves garlic, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon black pepper
Zesty Herb Marinade
- 1/2 cup olive oil
- Juice of 1 lemon (about 1/4 cup)
- 4 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary (or 2 tsp dried)
- 1 tablespoon chopped fresh thyme (or 1 tsp dried)
- 1 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
Whisk all ingredients for your chosen marinade together in a bowl until well combined. Then pour it over the meat in your dish or bag.
Common Mistakes to Avoid
Even with a good recipe, small errors can lead to a tough steak. Keep an eye out for these pitfalls.
- Skipping the Dry Step: Not patting the marinated steak dry prevents a proper sear and leads to steaming.
- Not Preheating the Pan: A cold pan won’t create the Maillard reaction (that tasty brown crust) effectively.
- Guessing Doneness: Relying on time alone or poking the steak is unreliable. An instant-read thermometer is a small investment for perfect results.
- Skipping the Rest: Cutting immediately lets all the flavorful juices escape, leaving the meat dry.
- Slicing With the Grain: This makes the meat much chewier. Always identify the direction of the muscle fibers and cut perpendicular to them.
Serving Suggestions
Thinly sliced London broil is incredibly versatile. Here are some ideas for what to serve with it:
- Classic Sides: Creamy mashed potatoes, roasted potatoes, or a baked potato. Steamed or roasted vegetables like asparagus, green beans, or broccoli are great too.
- For Salads: Slice the cooled meat and add it to a big garden salad or a Caesar salad for a hearty protein boost.
- In Sandwiches: Pile the slices on a crusty roll with horseradish sauce, caramelized onions, and arugula for a fantastic steak sandwich.
- With Sauce: A dollop of compound butter (like garlic-herb or blue cheese) melting over the hot slices is simple and delicious. A quick pan sauce made from the skillet drippings is also excellent.
Storing and Reheating Leftovers
Leftover London broil can be just as good as the first night if handled correctly. Let the sliced meat cool completely before storing. Place it in an airtight container in the refrigerator for up to 3-4 days.
To reheat, avoid the microwave if you can, as it will quickly overcook and toughen the meat. Instead, use these methods:
- Skillet Method: Warm a skillet over medium-low heat. Add a tiny bit of broth or water and the sliced beef. Toss gently for just 30-60 seconds until warmed through.
- Oven Method: Place the slices in a baking dish with a few spoonfuls of beef broth. Cover tightly with foil and warm in a 250°F oven for about 10-15 minutes.
Leftover slices are also perfect cold for salads or sandwiches straight from the fridge.
FAQ Section
What is top round London broil?
It’s a bit of a confusing term. “London broil” originally described a cooking method for lean, tougher beef cuts. “Top round” is the specific cut from the rear leg of the cow. So, “top round London broil” typically means a top round steak that’s intended to be prepared using the London broil method—marinated, cooked with high heat, and sliced thin.
How long do you cook a London broil in the oven at 400 degrees?
The time isn’t as important as the internal temperature. For a 1.5-inch thick top round steak in a 400°F oven, after searing, it usually takes about 8-15 minutes of roasting to reach medium-rare (130-135°F). Always use a meat thermometer for accuracy, as thickness and your oven’s calibration vary.
Should you cover London broil when baking it?
No, you should not cover it during the searing or roasting process. Covering it would create steam and prevent the formation of a flavorful, caramelized crust on the outside of the meat. The only covering should be the loose foil tent while it rests after cooking.
Can I cook London broil without marinating it?
You can, but we don’t recommend it for top round. This cut is very lean and has little intramuscular fat, which makes it prone to becoming tough and dry. The marinade provides crucial flavor and helps tenderize the meat. If you’re in a huge rush, you could use a flavorful dry rub and a shorter rest time, but a marinade makes a significant difference.
Mastering how to cook top round london broil in the oven is all about respecting the process: a flavorful marinade, a hot sear, precise cooking to temperature, a patient rest, and a careful slice. It’s a rewarding way to prepare an economical cut of beef that feels like a special occasion meal. With this guide, you have all the information you need to make it a regular in your dinner rotation. Give it a try next time you see a good piece of top round at the market.