If you’re looking for a simple, reliable way to cook a flavorful and affordable cut of beef, learning how to roast London broil in the oven is a fantastic skill. This guide will walk you through every step, from choosing the right steak to carving it perfectly.
London broil isn’t actually a specific cut; it’s a cooking method. It typically refers to a lean, thicker cut like top round or flank steak that’s marinated and then cooked quickly under high heat. Oven-roasting is a great way to get a beautifully browned exterior and a juicy, tender interior without needing a grill. The key is in the preparation and technique, which we’ll cover in detail.
How To Roast London Broil In The Oven
This is your master recipe. Follow these core steps for a perfectly cooked London broil every single time. We’ll break each one down further in the sections below.
What You’ll Need
- 1 London broil steak (1.5 to 2.5 pounds), such as top round or flank steak
- Your choice of marinade or dry rub (recipes follow)
- 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 rimmed baking sheet with a rack
- Instant-read meat thermometer (this is non-negotiable for best results)
- Tongs and a sharp carving knife
Step 1: Choose and Prepare Your Steak
Start with a good piece of meat. Look for a steak that’s about 1.5 to 2 inches thick. This thickness is crucial for getting a good sear without overcooking the center. If you see a lot of surface moisture, pat the steak thoroughly dry with paper towels. This helps the marinade stick and promotes browning.
Step 2: Marinate or Season Generously
Because London broil cuts are lean, they benefit hugely from a marinade or a flavorful dry rub. You should plan for at least 2 hours of marinating, but overnight in the refrigerator is even better. If you’re short on time, a generous coating of salt, pepper, and garlic powder will work in a pinch.
Simple Marinade Recipe: Whisk together 1/2 cup soy sauce, 1/4 cup olive oil, 2 tablespoons red wine vinegar, 2 cloves minced garlic, 1 tablespoon Worcestershire sauce, and 1 teaspoon black pepper.
Simple Dry Rub: Mix 1 tablespoon kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon smoked paprika.
Step 3: Bring the Steak to Room Temperature
About 30-60 minutes before cooking, take the steak out of the refrigerator. Letting it sit on the counter removes the chill. This ensures more even cooking from edge to center. If you put a cold steak in a hot oven, the outside can overcook before the inside comes to temperature.
Step 4: Preheat Your Oven and Skillet
This is a critical step for that restaurant-quality sear. Place your empty cast iron or oven-safe skillet on a middle rack in the oven. Preheat the oven to 450°F (232°C). Let the oven and the skillet get fully hot for at least 20-30 minutes. The hot skillet will sear the meat instantly.
Step 5: Sear the Steak on the Stovetop
Carefully remove the hot skillet from the oven using oven mitts. Place it on a stovetop burner over medium-high heat. Add the oil and swirl to coat. Immediately add the London broil steak. It should sizzle loudly.
Sear without moving it for 2-3 minutes, until a deep brown crust forms. Use tongs to flip the steak and sear the other side for another 2-3 minutes. If your steak has a fat cap, you can sear that edge for a minute too, holding it with the tongs.
Step 6: Roast in the Oven
Without removing the steak from the skillet, immediately transfer the whole skillet back into the hot oven. The roasting time will vary based on thickness and your desired doneness. This is where your meat thermometer is essential.
- For Rare: 125-130°F (remove at 125°F)
- For Medium-Rare: 130-135°F (remove at 130°F)
- For Medium: 135-145°F (remove at 135°F)
For a 1.5-inch steak, this usually takes 5-10 minutes in the oven after searing. Start checking the temperature early to avoid over cooking.
Step 7: Rest the Meat (Don’t Skip This!)
This might be the most important step. When the steak reaches your target temperature, take it out of the oven. Transfer it to a clean cutting board or plate. Loosely tent it with a piece of aluminum foil. Let it rest for a full 10 minutes.
Resting allows the hot juices, which have been forced to the center of the steak, to redistribute back throughout the meat. If you cut it immediately, all those flavorful juices will just run out onto the board, leaving you with a drier steak.
Step 8: Carve Against the Grain
Look closely at the steak. You’ll see long lines running in one direction—this is the “grain.” Using a very sharp knife, slice the steak thinly, perpendicular (across) these lines. Cutting against the grain shortens the long, tough muscle fibers, making each bite much more tender. This is especially important for London broil cuts.
Common Mistakes to Avoid
- Skipping the Marinade: The marinade tenderizes and adds flavor. Don’t rush this step.
- Not Preheating the Skillet: A hot pan is the secret to a good crust.
- Overcooking: These are lean cuts that become tough if cooked past medium. Use a thermometer.
- Skipping the Rest: You’ll lose all those good juices.
- Cutting With the Grain: This results in chewy, stringy pieces of meat.
What to Serve With London Broil
This hearty main dish pairs well with many sides. Creamy mashed potatoes or roasted potatoes are classic. For something lighter, try a crisp green salad or roasted vegetables like asparagus or green beans. The leftover slices are also amazing in sandwiches or salads the next day.
Tips for Leftovers
Store leftover sliced London broil in an airtight container in the refrigerator for up to 3-4 days. The slices are perfect for cold sandwiches with horseradish sauce, or you can gently reheat them in a bit of broth to keep them moist. You can also add them to stir-fries or breakfast hash.
FAQs About Roasting London Broil
What cut of meat is best for London broil?
Top round steak is the most common and affordable cut labeled “London Broil.” Flank steak and shoulder top blade (flat iron) are also excellent choices. They’re all lean, flavorful, and benefit from this cooking method.
Can I cook London broil without marinating it first?
You can, but it won’t be as flavorful or tender. A dry rub applied 30 minutes before cooking is the bare minimum. For the best results, a marinade with an acidic component (like vinegar or citrus juice) really helps break down the muscle fibers.
How long do you cook a London broil in the oven per pound?
Because oven temperatures and steak thickness vary so much, time-per-pound isn’t a reliable method. The only accurate way to know when it’s done is to use an instant-read meat thermometer. This guarantees perfect doneness every time, regardless of size.
Why is my London broil tough?
There are three likely reasons: it was overcooked (past medium), it wasn’t sliced thinly and against the grain, or it wasn’t marinated. Ensuring you follow the steps for marinating, using a thermometer, and proper carving will solve most toughness problems.
Can I make this without a cast iron skillet?
Yes. You can sear the steak in any oven-safe pan or even a regular skillet. If your skillet isn’t oven-safe, after searing, transfer the steak to a preheated rimmed baking sheet fitted with a wire rack. Then place that in the oven to finish cooking.
Advanced Techniques and Flavor Ideas
Once you’ve mastered the basic method, you can start to experiment. Try adding fresh herbs like rosemary or thyme to your marinade. A tablespoon of Dijon mustard or a splash of balsamic vinegar can add great depth. For the dry rub, a little brown sugar or coffee grounds can create a wonderful crust.
Another technique is to reverse sear a thicker cut. For a steak over 2 inches thick, you can start it in a low oven (275°F) until it’s about 15 degrees below your target temperature. Then, sear it in a blazing hot skillet for a minute per side at the end. This method can yield incredibly even doneness.
Remember, the goal is a juicy, flavorful steak with a good crust. By controlling the heat, monitoring the temperature, and treating the meat with care before and after cooking, you’ll get a fantastic result. This method turns an economical cut into a special meal that’s sure to impress. Give it a try next time you see a good London broil on sale at your local market.