How to Cook London Broil in Oven? — Easy Recipe, Cooking Time, Temp & Tips

Introduction

London broil is a bold, quick-cooking dinner that is surprisingly easy to prepare in a standard home oven. If you have ever wondered how to cook London broil in oven, the basic method is simple: season or marinate the meat, place it beneath the broiler, and cook until the edges brown while the center reaches your preferred level of doneness.

The trick is understanding that a London broil is not cooked slowly like a roast. Because intense heat strikes the surface, it can develop a deep brown crust in only a few minutes. A conventional oven usually provides the most even result, although a broiler is a popular choice for thin cuts such as flank steak.

This guide explains how to choose a suitable cut, build a balanced seasoning, set up your oven, monitor cooking time, and avoid common problems such as a burned exterior and raw center.

Table of Contents

• What Is London Broil?
• Choosing the Right Cut
• Easy London Broil Recipe
• Preparing the Oven and Meat
• Seasoning and Marinating Options
• Step-by-Step Instructions
• Cooking Time and Temperature
• Checking Doneness
• Resting and Serving
• Tips and Best Practices
• Common Mistakes and Solutions
• Frequently Asked Questions
• Conclusion

What Is London Broil?

London broil is a preparation style rather than one specific cut of beef. It is traditionally made with a thin, relatively lean slice of beef, commonly flank steak. The meat is usually marinated or heavily seasoned because a lean cut can become dry if it is overcooked.

The name can be confusing because many people associate London broil with a dish cooked beneath a high broiler. A traditional broil uses intense, direct heat from above, but modern oven-broiled versions cook the meat with the broiler setting or, more gently, with the oven’s normal high-temperature setting. Both approaches can work.

Unlike a steak that is usually seared on the stove and finished in the oven, London broil often goes directly into a preheated oven. It may be cooked on a lightly oiled sheet pan, a foil-covered tray, or a broiler-safe pan. Because the cooking time is short, the recipe works best for thin cuts approximately three-quarters of an inch to two inches thick.

Choosing the Right Cut

Flank steak is the most familiar choice. It is long, thin, and often sold with some surface fat. When sliced against the grain, it becomes surprisingly tender despite its lean texture. Sirloin tips, skirt steak, and thin slices of top round can also be labeled or prepared as London broil.

For the oven method, look for meat that is no more than about two inches thick at its thickest point. Very thick pieces spend too long beneath the broiler, increasing the risk of burning the outside before the center is cooked. If you buy a thicker cut, use the oven’s regular bake setting or move the rack farther from the upper element.

Fresh beef should have a rich red or deep pink color. Avoid pieces with a dark, dry surface, excessive marbling, or large patches of hard exterior fat. Ground beef is not usually used in a traditional London broil recipe, although a shaped ground-beef version can be broiled if you prefer.

You can also ask the butcher to slice the meat across the grain into thin strips. This is especially useful for round cuts because short slicing makes them easier to chew.

Easy London Broil Recipe

Ingredients

The following recipe serves four people and works well with about one and a half pounds of flank steak. Choose a flank steak that fits your sheet pan or broiler pan without being tightly folded.

• 1 and one-half pounds flank steak, preferably three-quarters to one inch thick
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon Worcestershire sauce
• 1 tablespoon distilled white vinegar
• 2 teaspoons minced garlic
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• Half teaspoon kosher salt, adjusted to taste
• 1 teaspoon vegetable oil or cooking spray, for the pan

For a simpler preparation, omit the soy sauce, Worcestershire sauce, and vinegar. Use the garlic, pepper, paprika, salt, and olive oil. This basic version lets the beef flavor stand out and makes the recipe suitable for anyone who prefers uncomplicated seasoning.

Preparing the Oven and Meat

Place a rack about three to four inches below the upper broiler element. The exact distance varies by oven, so check the manufacturer’s directions if you are unsure. The meat should receive strong heat without touching the heating element.

Turn the broiler to its highest setting and preheat the oven for several minutes, as recommended in the oven manual. Some ovens automatically activate the broiler when the door is closed; others require a separate start button. If the broiler does not heat during preheating, the food will still brown during the main cooking period, but the initial heating may take longer.

While the oven heats, prepare a shallow sheet pan or a foil-covered broiler tray. Spray it lightly with cooking spray or wipe it with a small amount of oil. Do not use a large amount of oil beneath the meat, since it can smoke and create an unpleasant burned flavor.

Pat the beef dry with paper towels. A dry surface browns more efficiently than a wet one, and removing excess moisture helps reduce steaming. If the meat is very lean, rub it with a little neutral oil or softened butter before seasoning. Keep the prepared pan nearby, but do not leave seasoned raw meat sitting at room temperature while the oven preheats.

Seasoning and Marinating Options

Whisk together the olive oil, soy sauce, Worcestershire sauce, vinegar, garlic, pepper, paprika, and salt. Place the beef in a shallow container or a resealable bag, pour the mixture over it, and turn the meat several times.

For a quick marinade, refrigerate the meat for 30 minutes to two hours. Longer marinating is possible, but salty soy-based marinades can make the exterior overly seasoned or firm after prolonged exposure. A full eight-hour or overnight marinade is best reserved for a richer, oil-based recipe without a large amount of salt.

Always refrigerate marinated meat. If the marinade touches raw beef and you want to use the remaining liquid as a sauce, bring it to a full boil for at least one minute. A safer approach is to discard the raw marinade and make a new sauce.

You can skip marinating altogether. Pat the steak dry, season generously on both sides with salt and pepper, and add garlic, paprika, cumin, chili powder, dried herbs, or coarse salt. A dry rub of equal parts salt and coarse pepper works especially well, but apply it lightly if you plan to add another salty sauce at the table.

Step-by-Step Instructions

1. Preheat the broiler. Move the oven rack to the position recommended for broiling, usually three to four inches below the upper element. Set the oven to broil on high. Allow the element and empty pan, if the manufacturer advises it, to heat while you prepare the meat.
2. Prepare the beef. Lay the flank steak flat on a clean cutting board. If it is thicker than about two inches, you can slice it into thinner strips or butterfly the piece, but do not bunch it into a mound on the pan.
3. Apply the seasoning. Brush or spoon the marinade over both sides, then let the meat sit for the recommended marinating period. If using a dry rub, season immediately before cooking so the crust stays crisp and concentrated.
4. Drain excess marinade. Lift the meat out of the container and let excess liquid drip off. This prevents the pan from becoming watery and helps the surface sear. Do not scrape the garlic or pepper off; the browned bits are flavorful.
5. Place the meat on the hot pan. Lightly oil the broiler-safe tray or sheet pan and arrange the steak in a single layer. Leave some space around the meat, as crowding can trap steam and slow browning.
6. Start checking immediately. Put the pan in the broiler and begin checking after about four minutes. Depending on the oven, steak thickness, and desired doneness, the entire process may take only six to 12 minutes.
7. Turn once if needed. For a thinner steak or a lower broiler setting, it may brown evenly without turning. If the first side is deeply browned but the center is still cool, use tongs to turn the meat and cook it for several more minutes.
8. Check the center. Use an instant-read thermometer in the thickest part without touching bone, fat, or the pan. Pull the meat when the center reaches the temperature you prefer, remembering that it will continue cooking after removal.
9. Rest briefly. Transfer the London broil to a clean cutting board or warm plate. Let it rest for five to 10 minutes, then slice thinly against the grain and serve.

For the most reliable result, put the meat under the broiler only after the oven is fully preheated. Crowding or placing the pan too late can lower the effective temperature and produce steamed meat rather than a browned exterior.

Cooking Time and Temperature

There is no single exact cooking time for London broil. Thickness, marination, oven design, starting temperature, and the distance between the steak and the heating element all affect the result. Most home recipes call for a temperature of 450 to 550 degrees Fahrenheit, with broil settings usually operating near the oven’s highest temperature.

Use the times below as a starting guide. Check the meat with a thermometer rather than relying exclusively on time or color.

For a gentler oven method, preheat the regular oven to 450 degrees Fahrenheit. Place the beef about six to eight inches from the upper heating element, or use the center rack. This approach is less aggressive than a full broiler and can be more forgiving for thicker pieces. It may take 12 to 20 minutes, depending on the cut and your oven.

Broilers often run hotter than the stated temperature. Keep the pan only a few inches from the element, stay nearby, and use a timer. If the beef chars before the center is done, move the rack lower or finish the meat in a regular 350-degree oven.

Checking Doneness

The safest way to determine doneness is with an instant-read or probe thermometer. Insert it into the thickest part of the steak, away from the pan and any large fat seam. The reading is more useful than the color of the surface, because broiling can darken the exterior long before the center changes.

According to food-safety guidance, beef should reach a minimum internal temperature of 145 degrees Fahrenheit, followed by a rest of at least three minutes. Many cooks prefer 125 to 130 degrees for a juicy, rare result, 130 to 135 for medium-rare, and 135 to 145 for medium. The appearance and texture you prefer are personal choices, but the center should not be cold or raw if the meat is intended to be cooked through.

Flank steak is commonly served with a little pink in the center, but a thermometer is still useful. The meat should be hot throughout and show no translucent, gelatinous raw texture. If the outside is nearly black and the center is still cold, continue cooking at a lower temperature rather than leaving it under the broiler.

Resting and Serving

Let the beef rest for five to 10 minutes after broiling. Resting allows the hot juices to settle into the meat instead of running out immediately when it is sliced. Thin flank steak does not need a very long rest, but even a few minutes can make it juicier.

Slice the steak thinly against the grain. Identify the direction of the grain on the raw side before cooking, then turn the meat so the knife runs perpendicular to the fibers. Cutting across the grain shortens the muscle fibers and makes flank steak much easier to chew.

London broil pairs well with roasted vegetables, grilled asparagus, baked potatoes, rice, or a simple green salad. A bright acidic sauce also balances the richness of the beef. Try sliced scallions, fresh parsley, lemon juice, horseradish, or a mixture of mustard and honey.

For leftovers, cool the cooked beef promptly and refrigerate it in a sealed container. It generally keeps well for three to four days. Reheat a slice gently in a skillet or microwave so it does not become tough.

Tips and Best Practices

• Use a shallow pan. A sheet pan or foil-covered tray allows more surface contact than a deep casserole dish and promotes browning.
• Do not overload the pan. If the steak touches itself or the pan is crowded, moisture will collect underneath and interfere with the broiler.
• Pat the surface dry. Moisture delays browning. Blotting the meat and allowing marinade to drain can make a noticeable difference.
• Set the steak flat. Cutting or trimming the meat into a thin, even layer helps it cook at a consistent rate.
• Keep the meat centered. This is especially important in ovens with a hot spot underneath the broiler.
• Use a timer. A broiler can move from well browned to burned in less than a minute.
• Turn cautiously. One turn is usually enough. Repeated turning can release juices and dry the surface.
• Adjust the rack before changing the recipe. If your oven browns aggressively, move the pan farther from the element rather than adding more liquid or lowering the temperature unnecessarily.
• Slice against the grain. This is the most important serving tip for a tender London broil experience.
• Rest the meat. Even a short rest helps preserve juices and makes the steak more pleasant to eat.

Common Mistakes and Solutions

The outside burns before the center cooks

This is the most common broiling problem. The steak may be too close to the heating element, too thick, or left unattended. Move the rack lower, move the pan to the center, or finish the meat in a regular 350-degree oven. Check the center with a thermometer before the exterior becomes black.

The meat is dry

London broil becomes dry when it is overcooked or when the lean portion loses all of its moisture. Choose a cut no more than two inches thick, use a marinade with oil, remove it when the center is warm but not yet firm, and rest it before slicing. Marinating for too long in a salty or acidic mixture can also make the texture firmer.

The steak is pale or steamed

Too much liquid on the surface or a crowded pan can create steam instead of browning. Drain the marinade, pat the beef dry, and leave space between pieces. Make sure the oven is fully preheated and that the pan is not too deep.

The first side burns but the other side remains raw

Turn the steak earlier, not later. If the steak is large or uneven, divide it into two thinner pieces before cooking. You can also finish the second side at a lower oven temperature, which gives the center time to cook without exposing it to the same intense heat.

The meat sticks to the pan

Use a lightly oiled metal pan and let the surface dry before placing the beef. Avoid using a sugary marinade at high heat, since sugar can caramelize, harden, and stick to the pan. A simple oil-and-garlic marinade is less likely to cause sticking.

The marinade is salty or overly acidic

Reduce the amount of soy sauce, Worcestershire sauce, vinegar, or citrus, and dilute the marinade with olive oil. A long soak is unnecessary for a thin flank steak. If the meat has already been marinated for several hours, do not add another salty seasoning before cooking.

Confusing broil with bake

A full broiler uses direct top heat and often produces faster, darker browning. Baking uses the oven’s regular heat and is more forgiving. Either method is suitable for London broil, but do not set the oven to broil and expect the same timing as a 450-degree bake.

Frequently Asked Questions

Can I cook London broil in a regular oven?

Yes. Set the regular oven to 450 degrees Fahrenheit and place the steak on a rack about six to eight inches below the upper heating element. It may take longer than a full broiler, but the result is usually more even and easier to control. A sheet pan works well, and the steak should be checked every few minutes.

How long do I cook London broil?

Most thin London broil steaks take about 6 to 10 minutes under a broiler. A steak that is one and one-half to two inches thick may need 10 to 16 minutes, or it may be better cooked by the regular-oven method. The thickness, oven, and desired doneness matter more than a universal time. Start checking after four minutes and stop based on the center temperature.

What temperature should London broil be cooked at?

Use the oven’s highest broil setting, commonly between 450 and 550 degrees Fahrenheit, for a short broil. If you want less aggressive browning, use a regular oven at 450 degrees Fahrenheit. The setting is less important than controlling the distance between the meat and the heating element and checking the steak frequently.

Do I need to marinate London broil?

Marinating is not required, but it helps make lean flank steak more flavorful and juicy. A 30-minute to two-hour soak in an oil-based marinade is usually enough. You can instead use a dry rub made from salt, pepper, garlic, paprika, or your preferred spices. Pat the meat dry after marinating to encourage browning.

How do I know when London broil is done?

Use an instant-read thermometer in the thickest part of the meat. For food-safety purposes, beef should reach 145 degrees Fahrenheit and rest for at least three minutes. If you prefer a pink center, choose your desired temperature, but check that the interior is heated through and not cold or raw. Rest the steak for another five to 10 minutes before slicing.

Can I cook frozen London broil?

It is better to thaw the steak first. Thawing allows seasoning to penetrate evenly and gives you better control over the cooking time. Place the meat in the refrigerator until thawed, or use a cold-water method. If you must cook it from frozen, use a regular oven rather than a high broiler, increase the cooking time, and check the center with a thermometer.

Conclusion

Learning how to cook London broil in oven? is mostly a matter of controlling intense heat. Choose a thin flank steak, pat it dry, season or marinate it, and place it on a lightly oiled pan beneath a fully preheated broiler. Keep the steak centered, leave space around it, and begin checking after four minutes because thin cuts can brown very quickly.

Use a thermometer to reach the center temperature you prefer, but remember that the dark exterior may appear before the inside is fully cooked. If the outside catches too early, move the pan farther from the element or finish the meat in a regular oven. With a short rest and careful slicing against the grain, London broil becomes a flavorful, tender, and impressive dinner without requiring complicated techniques.