You’re ready to cook a fantastic 2 pound London broil in the oven. Knowing how long to cook 2 pound London broil in the oven is the key to getting it right, and this guide will walk you through every step.
London broil is a flavorful and affordable cut of beef. It’s perfect for a family dinner or meal prepping. With the right technique, you can make it tender and juicy every single time.
This isn’t a complicated recipe. It’s about simple steps and good timing. Let’s get started so you can make a great meal tonight.
How Long To Cook 2 Pound London Broil In Oven
The basic roasting time for a 2 pound London broil in a 400°F oven is 20 to 30 minutes. This will give you a medium-rare to medium finish. The exact time depends on your oven and how you like your meat cooked.
Always use a meat thermometer for the best results. This is the most reliable way to know when your steak is done. We’ll cover the target temperatures in just a moment.
Why London Broil Can Be Tricky
London broil isn’t actually a specific cut of meat. It’s a cooking method. The name usually refers to flank steak or top round steak.
These cuts are lean and have long muscle fibers. If you cook them wrong, they can become very tough. The secret is in the preparation, cooking time, and most importantly, how you slice it.
Don’t worry, though. It’s easy to master. Following a few key steps will ensure success.
What You’ll Need
- A 2 pound London broil (flank or top round steak)
- Olive oil or another high-heat oil
- Salt and black pepper
- Your favorite herbs and spices (garlic powder, onion powder, rosemary)
- A roasting pan or oven-safe skillet
- A reliable meat thermometer
- Aluminum foil (for resting)
Step-by-Step Cooking Instructions
1. Prepare the Meat
Take the London broil out of the refrigerator about 30 minutes before cooking. Letting it come to room temperature helps it cook more evenly.
Pat the steak completely dry with paper towels. This is crucial for getting a good sear. Moisture on the surface will steam the meat instead.
2. Season Generously
Drizzle a little olive oil over both sides of the meat. Rub it in evenly. This helps the seasoning stick and promotes browning.
Season liberally with salt, pepper, and any other dry spices you like. Don’t be shy with the salt—it brings out the beef’s flavor. You can also add a splash of soy sauce or Worcestershire sauce for extra depth.
3. Preheat and Sear (Optional but Recommended)
Preheat your oven to 400°F. While it heats, place your roasting pan or an oven-safe skillet on the stovetop over high heat.
Add a small amount of oil to the hot pan. Carefully place the seasoned London broil in the pan. Sear it for 2-3 minutes per side, until a nice brown crust forms. This step adds incredible flavor.
4. Roast in the Oven
If you seared in a skillet, just transfer the whole skillet to the oven. If using a roasting pan, it’s already ready to go.
Roast the London broil at 400°F. Here is the general time guide based on doneness:
- Medium-Rare (130-135°F): 18-22 minutes
- Medium (140-145°F): 22-28 minutes
- Medium-Well (150-155°F): 28-32 minutes
Important: Start checking the internal temperature with your meat thermometer about 5 minutes before the earliest suggested time. Ovens can vary a lot.
5. Rest the Meat
This is the step you cannot skip. Once the steak reaches your desired temperature, take it out of the oven.
Transfer it to a cutting board and loosely tent it with aluminum foil. Let it rest for a full 10 minutes. This allows the juices to redistribute throughout the meat. If you slice it immediately, all the juices will run out onto the board.
6. Slice Against the Grain
Look closely at the meat. You will see lines running in one direction—this is the “grain.”
Using a sharp knife, slice the London broil thinly, perpendicular to (across) these lines. Cutting against the grain shortens the long muscle fibers, making each bite much more tender. This is the final secret to perfect London broil.
Internal Temperature Guide
Using a thermometer is the only way to guarantee perfect doneness. Here are the USDA-recommended temperatures for beef:
- Rare: 125°F (not recommended for safety with this cut)
- Medium-Rare: 130-135°F
- Medium: 140-145°F
- Medium-Well: 150-155°F
- Well Done: 160°F+ (likely to be tough)
For London broil, medium-rare to medium is ideal. It keeps the meat as tender as possible while being safe to eat. The temperature will rise about 5 degrees while resting.
Alternative Cooking Methods
Broiling London Broil
Broiling is a great alternative that’s similar to grilling. Place the oven rack 4-6 inches from the broiler element. Preheat the broiler on high.
Place the seasoned steak on a broiler pan. Broil for about 7-10 minutes per side for medium-rare, again checking with a thermometer. Watch it closely to prevent burning.
Using a Lower Oven Temperature
Some cooks prefer a slower roast at 325°F. This can promote slightly more even cooking from edge to center.
At 325°F, a 2 pound London broil will take roughly 35-45 minutes to reach medium-rare. The lower heat reduces the risk of over-cooking the outer edges.
Marinating for Extra Tenderness and Flavor
A good marinade can make a significant difference. Since London broil is lean, marinating adds moisture and breaks down some muscle fibers.
A simple marinade includes an acid (like vinegar or lemon juice), oil, and herbs. Combine 1/2 cup olive oil, 1/4 cup soy sauce, the juice of one lemon, and some minced garlic.
Place the steak and marinade in a sealed bag for at least 4 hours, or up to 12 hours in the refrigerator. Always pat the meat dry before cooking, otherwise it won’t brown properly.
Common Mistakes to Avoid
- Skipping the Rest: This makes the meat dry.
- Slicing With the Grain: This results in a chewy, stringy texture.
- Overcooking: London broil becomes tough and dry past medium doneness. A thermometer prevents this.
- Not Drying the Surface: A wet steak won’t sear well.
- Using a Dull Knife: A sharp knife is essential for clean, thin slices against the grain.
Serving Suggestions
London broil is very versatile. Here are some ideas for what to serve with it:
- Classic: Mashed potatoes and roasted green beans or asparagus.
- Light: A big garden salad and crusty bread.
- Hearty: Garlic butter mushrooms and onions with baked potato.
- For Leftovers: Slice it thin for sandwiches, salads, or tacos. It reheats well if you do it gently.
Storing and Reheating Leftovers
Let any leftovers cool completely. Store them in an airtight container in the refrigerator for up to 4 days.
To reheat, avoid the microwave if you can—it will overcook the meat. Instead, place slices in a skillet with a bit of broth or sauce over low heat until just warm. You can also add cold slices directly to salads.
FAQ Section
What is the best temperature to cook London broil?
A hot oven, around 400°F, is best for roasting London broil. It cooks quickly and creates a nice exterior. You can also use a lower temperature like 325°F for a more gentle roast.
How do I make sure my London broil is tender?
Three things ensure tenderness: don’t overcook it (use a thermometer), always slice it thinly against the grain, and consider marinating it before cooking. Resting the meat after cooking is also vital.
Can I cook a frozen London broil in the oven?
It’s not recommended. Cooking from frozen will lead to uneven results—the outside will be overdone before the inside is safe to eat. Thaw it in the refrigerator first for best results. This usually takes about 24 hours.
How long should I cook a 2 lb London broil at 350 degrees?
At 350°F, plan for approximately 25-35 minutes for a 2 pound piece to reach medium-rare. Again, a meat thermometer is your best guide. Start checking the internal temperature early.
What’s the difference between London broil and flank steak?
London broil is a method, while flank steak is a specific cut. Often, the cut used for London broil is flank steak or top round. The preparation and slicing technique is what defines the dish.
Why was my London broil tough?
The most common reasons are overcooking, not slicing against the grain, or not letting it rest. This cut is naturally less tender than others like ribeye, so technique is extra important. Make sure your knife is sharp for slicing.
Cooking a great London broil is a simple process. The key factors are time, temperature, and technique. Remember to use a meat thermometer, let the meat rest, and always slice against the grain.
With this guide, you have all the information you need. A delicious, home-cooked meal is just about an hour away. Experiment with different marinades and side dishes to find your favorite combination.