With beef prices rising, this oven-roasted London broil recipe has become a staple in our kitchen, as this cut is cheaper than most steaks, such as ribeye and fillet mignon. However, don’t let the price fool you. With proper cooking and right marinade, especially with my recipe, it can be as flavorful, tender and melt-in-your-mouth as steakhouse quality. This guide covers everything you need to know, from what London broil is to the best marinade recipe, cooking temps and times, and detailed step-by-step instructions.
What is London Broil?
Despite the fancy name, London broil has actually nothing to do with London, or even with England. Instead, it originated in the United States in the 1930s and is a cooking method rather than a specific cut of beef as many people might think. The name was likely chosen to give a more European flair to less expensive cuts of beef, much like Viennese steak. This clever branding proved effective, and today, cuts labeled as London broil are typically sold as steaks or roasts. They are marinated to break down the muscle fibers, then quickly cooked at high temperatures, and finally sliced thinly.
What Cut of Meat is London Broil?
When you buy London broil at most grocery stores, you are almost always buying flank steak or top round steak. Sometimes you might find sirloin labeled the same way, but flank and top round are the most common. These cuts have less fat marbling than a ribeye or strip steak, which means they are less natural tenderness. This is why they need a marinade for melt-in-your-mouth tenderness.
Best Marinade Recipe to Make London Broil Tender
To make authentic London broil, a good marinade is essential. It not only makes the meat more tender but also fully enhances its flavor. This is my secret London broil marinade recipe, enough for about 2 pounds of meat:
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1/2 teaspoon salt
London Broil Temp and Time Chart
Here is the temperature and time guide for London broil, but cooking by time alone is a gamble. The only way to get perfect results is with a meat thermometer. Pull the meat at the right temperature, and it will be tender. Go past medium, and it tightens up fast.
|
Doneness |
Internal Temperature |
Traditional Broiling |
Reverse Sear |
|
Medium-Rare |
130-135°F (54-57°C) |
6-8 minutes |
30-40 minutes |
|
Medium |
135-145°F (57-63°C) |
8-10 minutes |
35-45 minutes |
|
Medium-Well |
145-155°F (63-68°C) |
10-12 minutes |
40-50 minutes |
Note: For traditional broiling, pull the steak from the oven 5 degrees below your target. For reverse searing, remove it when it’s 10 degrees lower.
How to Cook London Broil in the Oven?
This method adds an extra step of reverse searing on the stovetop instead of straight broiling, but the result is definitely worth it - you’ll get a steak that has a crispy crust while staying tender and juicy inside.
Step 1: Make Marinade
Toss all ingredients in the marinade recipe part into a large zip-top bag and put the steak in. Squeeze out the air or use a vacuum sealer to seal it up. Massage the bag a little to make sure the meat is coated. Put the bag in the refrigerator for at least 3 hours. Overnight is even better.
Step 2: Remove and Preheat
Take the steak out of the fridge 45 to 60 minutes before cooking. Pull it from the marinade and pat it very dry with paper towels, then let it sit on the counter. At the same time, preheat your oven to 250°F (120°C).
Step 3: Cook London Broil in the Oven
Insert the probe of your wireless thermometer into the thickest part of your London broil steak. Place the steak on a wire rack set inside a baking sheet, and put it on the middle rack. Close the oven door and set your thermometer to 125°F for medium-rare. Let it cooks low and slow until your thermometer beeps.
Step 4: Sear the Steak
Place a cast-iron skillet on the stovetop over high heat. Add a tablespoon of avocado oil and wait under it shimmers and just starts to smoke. Place the steak carefully in the hot skillet. Sear for 60 to 90 seconds per side. You want a deep brown crust.
Step 5: Rest and Slice
Move the steak to a cutting board. Tent it loosely with foil and let it rest for 8 to 10 minutes. After resting, find the direction of the muscle fibers and slice perpendicular to those long lines running across the meat, into about 1/4-inch thick pieces.
What to Serve with London Broil?
The most traditional side for London broil is roasted potatoes, but since this dish has become a regular in my home, I also serve it with arugula salad, Italian salad, almond green beans, bacon-baked Brussels sprouts, roasted cauliflower, or rice pilaf occasionally. If you’re not feeling a steak dinner, London broil also works great in sandwiches, tacos, or even thinly sliced on top of a salad.
What to Do with Leftovers?
If you have leftover London broil, you are in a good spot. The meat is already sliced thin, which makes it versatile for the next day or two. Do not just reheat it the same way and call it dinner. Use it for something different. For example, a London broil sandwich, which is my favorite, a fresh steak salad, and rice bowls.
When it comes to reheat, warm it gently in a skillet over medium-low heat. Add a tiny splash of water or beef broth to the pan and cover it for a minute or two. Do not reheat it in the microwave, because it turns the edges rubbery and dries everything out.
FAQ
Is London broil tender?
It is if you do a few things right. Marinate it long enough. Cook it to medium-rare. Slice it thin against the grain.
What if I don’t have a broiler?
Just use the reverse sear method in this post. That is, use an oven that holds 250°F, and the sear happens on the stovetop in a skillet. If you prefer the straight broiling method, crank your oven to its highest setting. Move the rack to the top slot and roast it there.
Can I sous vide London broiler?
Yes, and it works great, which is much like the reverse sear method in this post. Set your sous vide machine to 131°F for medium-rare. Cook the marinated steak for 4 to 6 hours. Pat it dry, then sear it in a hot skillet for about a minute per side.
