How to Make London Broil in Oven? Easy Step-by-Step Recipe and Tips

Introduction

London broil is a tender, flavorful flank steak that becomes exceptionally satisfying when its edges caramelize and the center stays juicy. If you are searching for How to Make London Broil in Oven?, the essential technique is simple: prepare the steak, preheat the broiler, cook it fairly close to the heating element, and watch it closely because the high heat can move from seared to overcooked in seconds.

This recipe works with an ordinary home oven and a standard broiler setting. You do not need a special grill pan, deep marinade, or complicated spice blend. A balanced mixture of garlic, soy sauce, honey, and acid complements the beef without hiding its natural flavor. You can also use a simple oil-and-herb seasoning if you prefer a cleaner taste.

The most important factors are an even layer of oil, a properly preheated broiler, an appropriate steak thickness, and an instant-read thermometer. This guide explains each part of the process, compares oven broiling with other high-heat methods, offers practical substitutions, and helps you recognize when the meat is ready.

Table of Contents

• Introduction
• What Is London Broil?
• Flank Steak Compared with Other Beef Cuts
• Marinade and Steak Ingredients
• Preparing the Steak and Oven
• Step-by-Step London Broil Recipe
• How to Check Doneness
• Flavor Variations and Substitutions
• Oven Broiling Compared with Other Methods
• Tips and Best Practices
• Common Mistakes and How to Fix Them
• Serving, Leftovers, and Food Safety
• Frequently Asked Questions
• Conclusion

What Is London Broil?

Despite its name, London broil is not a special cut of beef imported from England. It is an American preparation made most often with flank steak, a long, relatively thin cut from the abdominal area of the cow. Because it contains both muscle and a natural layer of fat, flank steak is well suited to quick, high-heat cooking.

The traditional “London broil” method is based on direct, intense heat. It is similar in spirit to grilling, but it is usually prepared under an oven broiler. The surface browns quickly, creating a savory crust, while a short rest after cooking allows the meat juices to settle.

Flank steak is leaner than ribeye or tenderloin, so it benefits from marinating. Moisture and fat in the marinade help prevent the steak from becoming dry. A brief rest is also important. If you slice flank steak against the grain while it is still hot, much of its juice will run out, so patience improves the final result.

For this recipe, choose a steak approximately 1 to 1.5 inches thick. Very thin flank steak can burn before the center reaches the desired temperature, while an unusually thick piece may cook unevenly. If your steak is more than 1.5 inches thick, pound it gently to an even thickness or increase the cooking time carefully while checking the internal temperature.

Flank Steak Compared with Other Beef Cuts

London broil is the name of the preparation, not the only beef cut that can be broiled. Sirloin, skirt steak, top sirloin, hanger steak, and even thin slices of tenderloin can all work. However, they differ in thickness, fat content, flavor, and how forgiving they are under a broiler.

Flank steak is the most suitable choice if you want an authentic London broil experience. Its long fibers create a distinctive chew, especially when sliced correctly across the grain. If the grain is difficult to see, look for long parallel lines running along the length of the meat. Cutting perpendicular to those lines shortens the fibers and makes each bite easier to chew.

Marinade and Steak Ingredients

Easy Honey-Garlic Marinade

This recipe serves two to four people and works with about 1.25 pounds of flank steak.

• 1.25 pounds flank steak, preferably 1 to 1.5 inches thick
• 3 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon rice vinegar or lemon juice
• 1 teaspoon minced garlic
• 1 teaspoon Worcestershire sauce
• 1 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon canola or avocado oil
• 2 tablespoons neutral oil for the steak and broiler pan
• Cooking spray or additional neutral oil, as needed

The soy sauce contributes saltiness and savory depth. Honey helps the surface caramelize, while vinegar or lemon brightens the beef. Garlic and Worcestershire sauce add complexity, and the paprika contributes a mild smokiness. If you prefer a less sweet marinade, replace the honey with an equal amount of additional soy sauce or broth.

Simple Unmarinated Option

If you do not want to marinate the steak in advance, mix 2 tablespoons of olive oil with the garlic, black pepper, smoked paprika, and Worcestershire sauce. Brush this mixture over both sides of the meat shortly before broiling. The result will be less complex than a properly marinated version, but it will still taste good.

Avoid using extra-large quantities of honey, brown sugar, or sugary barbecue sauce on the exposed surface. Sugar browns quickly under a broiler and can burn before the steak is fully cooked.

Preparing the Steak and Oven

Begin by checking the steak. If the surface has loose silver skin or a thick patch of external fat, trim it. Excess fat can flare and create smoke, while silver skin can become unpleasant and chewy. Pat the steak dry with paper towels, but do not season it with salt until just before it goes into the oven.

For best penetration, score the surface lightly with a sharp knife. Make shallow cuts about a quarter inch deep, without dividing the steak into pieces. Focus on the thicker center. This gives the marinade more surface area to reach. Alternatively, use a fork to poke small holes across both sides.

Place the steak in a shallow dish or a resealable bag. Add the soy sauce, honey, vinegar or lemon juice, garlic, Worcestershire sauce, pepper, paprika, and one tablespoon of oil. Turn the steak several times, rub the marinade over it, close the container, and refrigerate.

Allow the steak to marinate for 2 to 4 hours in the refrigerator. For a deeper flavor, it can marinate for up to 8 hours. Do not leave it at room temperature, and check the marinade if you plan to use it as a basting liquid later.

To reduce excess salt, do not add a full amount of salted soy sauce to both the steak and serving sauce. You can always adjust the finished dish after cooking. Strongly acidic marinades may also soften the surface if the steak remains submerged for too long.

Place a heavy rimmed baking sheet on the upper or middle rack. A rimmed sheet is preferable to a flat cookie sheet because the sides catch dripping marinade and juices. Lightly oil the metal and, if available, spray it lightly with cooking spray. This helps prevent sticking.

Set the oven broiler to High and preheat for at least 5 minutes. Some ovens need closer to 10 minutes before reaching full output. To check the heat, hold your hand a few inches from the broiler element or look through the oven window. The element should appear intensely bright, although its color is not the only indicator of readiness.

Step-by-Step London Broil Recipe

1. Marinate the Flank Steak

Combine the soy sauce, honey, vinegar or lemon juice, garlic, Worcestershire sauce, black pepper, paprika, and one tablespoon of oil in a shallow container. Add the trimmed steak, turn it to coat all sides, cover, and refrigerate for 2 to 4 hours.

2. Bring the Steak Toward Room Temperature

Take the steak out of the refrigerator about 20 to 30 minutes before cooking. You do not need to bring thin flank steak completely to room temperature, but letting it lose the intense refrigerator chill helps it cook more evenly. Place it on a clean plate or board rather than leaving it in a tightly sealed container.

3. Prepare and Heat the Broiler

Position a heavy rimmed baking sheet about 1.5 to 3 inches below the broiler element. Lower racks may provide a larger distance, which can be useful if the steak is thick, but the top surface will brown more slowly. Add a small amount of neutral oil to the sheet and spread it evenly.

Set the broiler to High and preheat the oven for 5 to 10 minutes. Use an oven mitt when handling the hot sheet or changing the rack position.

4. Drain and Oil the Steak

Remove the steak from the marinade and wipe away the loose liquid with paper towels. Leaving thick pools of marinade on the surface increases the chance of scorching, dripping, or smoke. Brush or rub the steak with about one tablespoon of neutral oil on each side.

If the steak has heavily scored areas, move them in the oven’s hot spots. If necessary, use a fork to create a few additional shallow marks, but avoid piercing deeply and tearing the fibers.

5. Broil the First Side

Carefully lay the steak on the prepared baking sheet. If one side is thicker than the other, place the thicker portion slightly farther from the element. Close the oven door and begin broiling immediately.

Broil the first side for about 4 to 6 minutes. The exact time depends on the steak’s thickness, the oven’s broiler strength, the distance from the element, and how well the oven preheated. The upper surface should become deeply browned, with a few darker spots, but the steak may still be somewhat firm when pressed.

6. Broil the Second Side

Use a long pair of tongs to turn the steak carefully. Do not pierce the meat repeatedly or use a short utensil that can squeeze juices from the surface. Broil the second side for another 4 to 6 minutes.

Keep the oven door closed because opening and closing it lowers the heat and lengthens cooking. If the steak is about three-quarters cooked but the surface is browning too quickly, move the sheet down one rack or turn the broiler to Low for the remaining time.

7. Check and Adjust the Temperature

At the lower end of the estimated broiling time, insert an instant-read thermometer into the thickest part of the steak. Avoid touching the baking sheet with the probe, because contact with the hot metal can produce an inaccurately high reading.

For food safety, whole beef cuts should reach at least 145°F, or 63°C, measured at the thickest part. A three-minute rest after reaching that temperature is recommended. Many cooks prefer flank steak around 145 to 155°F for a juicier result, while 155 to 160°F produces a softer, less chewy texture. Because London broil is thin, its tenderness cannot be judged by internal temperature alone. Check for tenderness as well.

8. Rest and Slice the Steak

Transfer the steak to a clean cutting board. Loosely cover it with foil or another clean piece of foil and rest it for 8 to 10 minutes. The rest allows the hot juices to redistribute through the meat.

Identify the grain and slice thinly across it at a slight angle. Cutting against the grain is especially important for flank steak because the long muscle fibers can otherwise make a tender piece seem tough. Serve the sliced beef immediately.

How to Check Doneness

Visual color is useful but not fully reliable. The center of cooked flank steak may remain pink, especially after a short broil. Many experienced cooks begin checking temperature when the surface is brown, even if the inside appears undercooked from the outside.

An instant-read thermometer provides the most dependable result. Insert it horizontally into the thickest area, avoiding any bone, fat seam, or the metal pan. Wait a few seconds for the reading to stabilize.

• 130°F to 135°F, or 54°C to 57°C: Very warm and red inside; this is below the usual minimum recommendation for whole beef.
• 145°F, or 63°C: Safe with a three-minute rest and generally juicy, but flank steak may still have noticeable texture.
• 150°F to 155°F, or 66°C to 68°C: Often a practical middle ground for flank steak.
• 160°F, or 71°C: Well done but not usually dry on a thin cut, provided it was not overbroiled.

Pressing is only a secondary check. A raw steak feels very soft, a medium steak feels springy, and a well-done steak feels firm. A clear instant-read thermometer reading should take priority over texture, and the final decision should combine both temperature and tenderness.

Because broiling varies dramatically between ovens, use the first steak as a baseline. If it was done before 4 minutes per side, move the sheet farther from the element next time. If it remained pale after 7 minutes per side, move the sheet closer or allow the broiler more time to preheat.

Flavor Variations and Substitutions

Classic Herb and Garlic Version

For a more traditional profile, replace the honey-based marinade with olive oil, garlic, rosemary, thyme, black pepper, and a splash of Worcestershire sauce. Marinate the flank steak for 2 to 4 hours. Fresh herbs and restrained sweetness let the beef taste prominent.

Spicy Red Pepper Version

Mix soy sauce with a small amount of chili crisp, smoked paprika, grated ginger, and a teaspoon of rice vinegar. If using chili oil, reduce the added neutral oil. A little lime zest also works, but avoid a large quantity of citrus if the steak will marinate for a full day.

Miso-Ginger Version

For a deeper savory flavor, combine 2 tablespoons white miso with 1 tablespoon soy sauce, 1 teaspoon honey, 1 teaspoon grated ginger, and 2 tablespoons water. Apply a thin layer to the steak and refrigerate for 2 to 6 hours. Miso contains sugar, so the surface must be watched carefully under the broiler.

Gluten-Free Substitutions

Most soy sauce and Worcestershire sauce are not gluten-free. Look for certified gluten-free versions or replace them with tamari and a small amount of gluten-free fish sauce. Tamari is usually saltier than standard soy sauce, so reduce the added salt elsewhere. Rice vinegar, honey, garlic, paprika, and neutral oil are naturally gluten-free.

Without Soy Sauce

Use salt, Worcestershire sauce, and a small amount of Worcestershire-style seasoning if avoiding soy. Keep the total salt moderate because the steak is served as the main component of the meal. Another option is a marinade of oil, garlic, vinegar, Worcestershire sauce, mustard, and herbs.

Oven Broiling Compared with Other Methods

Oven broiling is the best choice for a classic London broil when the weather is unsuitable or an outdoor grill is unavailable. A skillet is more convenient for a quick weeknight steak, but the underside becomes browned while the top may cook primarily from radiant heat and the residual warmth of the pan. Broiling is specifically useful for creating a high-heat crust on both sides of a thin cut.

A broiler is essentially a small grill positioned inside the oven. Because the heating element is above the food, grease dripping downward is less likely to flare than it would beneath a gas grill. Oil and sugar on the steak itself can still burn, so a moderate marinade and careful monitoring are still required.

Tips and Best Practices

• Use an even thickness: Pound the steak only until different areas are similar in height. Extreme flattening can tear the fibers and dry the meat.
• Do not crowd the pan: Leave space around the steak. If cooking more than one piece, use separate pans or broil in batches.
• Drain the marinade: Excess liquid on the surface can drip, smoke, or burn. A light, even coat of oil is more suitable than a thick marinade layer.
• Preheat completely: The oven and broiler may be separate systems. A hot oven does not always mean the broiler is at full temperature.
• Use heavy foil: If lining a pan with foil, place the foil on a rimmed sheet and add enough oil. Loose, lightweight foil may stick to the steak.
• Keep the door closed: Opening the oven repeatedly reduces heat and lengthens the recipe.
• Watch the surface, not just the clock: High-fat and sugary areas darken quickly, while lean sections can remain pink underneath.
• Start farther away when uncertain: A high position produces more crust but also more risk of burning. Moving the sheet down gives you additional recovery time.
• Rest before slicing: A 5-minute rest is better than no rest, although 8 to 10 minutes is ideal for flank steak.
• Slice against the grain: This is the single most effective way to improve the texture of flank steak.

Choose fresh rosemary, thyme, or parsley for serving, but avoid placing a large amount of delicate herbs on the steak before broiling. Parsley and some other herbs can scorch almost immediately under intense heat. Add fresh herbs after cooking, and reserve strong oils for drizzling over the finished dish.

Common Mistakes and How to Fix Them

The Steak Burns Before Cooking Through

Move the sheet farther from the element, turn the broiler to Low, or use the normal High broil setting for the first few minutes and then reduce the heat. Remove any dark marinade or excess sugar. Very thin steaks may benefit from a brief sear on a preheated cast-iron skillet before finishing under the broiler.

The Steak Stays Pale

Allow the broiler a full 5 to 10 minutes to preheat. Make sure the oven is set to High rather than Bake, and move the sheet closer to the element if the steak is more than about 1 inch thick. If the top is already browning but the center is cool, turn the steak and check again after a short additional broil.

The Steak Dries Out

Use a thinner cut, marinate for several hours, and remove the steak as soon as the desired internal temperature is reached. An overly long rest can also cause fluid loss, although 10 minutes is usually appropriate. Flank steak needs less total cooking time than thick roasts because it is a thin cut.

The Steak Is Tough

First, determine whether the problem came from overcooking or slicing. If the meat was cooked to a well-done temperature, reduce the time next time and stop at 145 to 155°F. If it was sliced parallel to the grain, rotate the cutting direction and slice across those fibers. Very thin flank steak may be naturally chewy even when properly cooked.

The Broiler Is Too Hot

Not all oven broilers produce the same amount of heat. If the steak consistently burns, begin with 2 to 3 minutes per side, move the sheet down, or finish the meat in a conventional hot oven. Adjust the time in 1-minute increments until you understand how your particular oven behaves.

The Steak Sticks

Make sure the pan is properly preheated, use a heavy rimmed sheet, and add generous neutral oil. If you are using foil, press it smoothly against the pan and oil both the foil and the steak. A wire rack set inside a foil-lined pan can help air circulate beneath the meat, but the underside will brown less than it would directly against the metal.

The Broiler Creates Too Much Smoke

Trim loose external fat and drain the steak thoroughly. Avoid a heavily sugary or fatty marinade, and keep oil on the pan rather than pooling it beneath the meat. If smoke is still heavy, set a block of wood at the back of the oven if the manufacturer allows it, or lower the broiler setting. Do not obstruct the vent or place a covered pan beneath the element.

Serving, Leftovers, and Food Safety

Slice the rested steak across the grain and serve it immediately. It pairs well with rice, roasted potatoes, grilled vegetables, a simple green salad, or crusty bread. A cool yogurt-based sauce balances the smoky beef, while mustard, horseradish, chimichurri, or a pepper relish adds acidity and texture.

Because flank steak is long and thin, it is often easier to serve in thin strips than as thick slices. Put extra slices on top of a salad, fold them into a sandwich, or serve them alongside vegetables and a grain. Thin, even slices also make reheated leftovers more pleasant.

Refrigerate cooked beef in a covered container within two hours of cooking. For best quality, use refrigerated leftovers within three to four days. Store the meat separately from raw beef and keep the container covered to prevent juices from spreading or contaminating other foods.

Reheat cooked flank steak in a skillet over medium-low heat with a small amount of broth or sauce. Covering the pan loosely helps reduce moisture loss. Alternatively, warm it in a low oven just until hot. Avoid high-heat reheating, which can make the lean meat tough and dry.

If you are marinating raw beef and later want to use the leftover liquid, boil it for at least one minute before serving. However, a small amount of fresh marinade is usually easier and clearer in flavor. Never serve raw marinade as a dipping sauce unless it has been boiled.

Frequently Asked Questions

What Is the Best Temperature for London Broil in the Oven?

Set the oven to its High broiler setting, usually 450 to 550°F, and let the broiler preheat fully. The direct radiant heat should brown the top of the steak. The meat does not need to reach the oven’s displayed temperature, but the oven itself should be fully preheated for even results.

How Long Do You Broil London Broil For?

A 1- to 1.5-inch-thick flank steak usually needs about 4 to 6 minutes per side under a High broiler. Thickness, mariner sugar, oven intensity, and pan position can change this considerably. Start checking at the four-minute mark and use an instant-read thermometer rather than relying only on time.

How Do You Know When Flank Steak Is Done?

Check the internal temperature in the thickest part without touching the pan. At least 145°F, followed by a three-minute rest, is a safe target for whole beef. Many people prefer 145 to 155°F for flank steak because it remains moist, although a higher temperature can produce a softer texture.

Should I Pound Flank Steak Before Broiling?

Only pound it if the steak is uneven or unusually thick. Pound the thicker areas to match the thinner section rather than flattening the entire piece excessively. Aim for a consistent thickness of approximately 1 to 1.5 inches so the surface and center finish cooking at similar rates.

Do I Need to Marinate London Broil?

Marinating is not strictly required, but it is highly recommended because flank steak is relatively lean. A 2- to 4-hour marinade in the refrigerator adds moisture, seasoning, and surface flavor. An oil-and-herb mixture can provide a lighter result, but allowing more time usually produces a more balanced flavor.

Can I Use a Broiler Pan Instead of a Baking Sheet?

You can use an oven-safe broiler pan. Place the steak over the slotted section if the design allows juices to drain away, but the raised rack can also reduce contact with the hot metal and slow browning. A heavy rimmed baking sheet coated with neutral oil generally provides easier browning and is simpler to clean.

Why Is My Flank Steak Tough?

Flank steak can seem tough when it is sliced with the grain or cooked too long. Slice across the long muscle fibers and aim for a thin final temperature of about 145 to 155°F. The cut naturally has more texture than ribeye, so cutting direction has a major effect on the eating experience.

Can I Cook Frozen Flank Steak Under the Broiler?

It is better to thaw the steak in the refrigerator before broiling. Broiling frozen or very cold meat can leave the exterior overcooked before the center softens. A refrigerator thaw is usually the safest and most even method because the outside and center thaw at a controlled rate.

Conclusion

Knowing How to Make London Broil in Oven? comes down to preparation, intense preheated heat, close attention, and a proper rest. Marinate the flank steak for several hours, use a moderate amount of sweet seasoning, drain away excess liquid, and coat the surface lightly with oil. Broil the steak about 4 to 6 minutes per side, but begin checking early because ovens and steak thicknesses vary.

Target at least 145°F for food safety, add the recommended rest, and remove the beef as soon as it reaches your preferred degree of doneness. Let the steak rest for 8 to 10 minutes, then slice it thinly across the grain. This simple approach produces a browned, savory crust, a juicy center, and a much more tender result than the cooking time alone can guarantee.