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Easy steak recipes are my favorite for weeknight meals as well as special occasions, because they are SO easy, yet flavorful and feel special enough for a holiday, too. So today, let me show you how to cook London broil in the oven! This London broil recipe has a super simple London broil marinade, resulting in perfectly tender steak that cooks quickly under the broiler — in less than 15 minutes.

I’ve got plenty more steak recipes because, well, who doesn’t love steak?! If you want to learn other easy ways to make steak, try filet mignon, New York strip, or sirloin steak next time.

Sliced London broil on a platter

What Is London Broil?

London broil is a method and style of marinating, cooking, and slicing beef. A cut of beef is marinated for a few hours, broiled over high heat, and then thinly sliced across the grain and served.

What Cut Of Meat Is London Broil?

Originally, London broil steak was made with flank steak, but now it really refers to the cooking method more than the cut. Some butchers will label top round, coulotte, or other cuts as London broil.

London Broil Marinade Ingredients

This section explains how to choose the best ingredients for marinating London broil, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

  • Flank Steak – I prefer grass-fed beef for best flavor and nutrition, but any flank steak or cuts labeled London broil at the butcher shop (such as top round steak or coulotte) will work.
  • Olive Oil – Or avocado oil.
  • Coconut Aminos – Coconut aminos is a great gluten-free option (and this is why I prefer not to cook with soy), but you can also use soy sauce.
  • Lemon Juice – Acidic ingredients like lemon juice tenderize the meat. Fresh has the best flavor, but bottled is convenient. You can also substitute lime juice. Vinegars, such as apple cider vinegar, red wine vinegar, or balsamic vinegar, can also have a similar effect.
  • Worcestershire Sauce – This helps give the London broil marinade recipe deep flavor. While it adds a small amount of sugar, it’s negligible.
  • Garlic – Fresh garlic is the most flavorful, but jarred is fine for convenience. We’re using minced garlic cloves, so either will work.
  • Sea Salt & Black Pepper
  • Dried Herbs – I used oregano and thyme, but Italian seasoning or Texas brisket seasoning are also delicious.
  • Compound Butter – Mine uses a combination of butter, garlic, fresh chives, fresh parsley, and sea salt. Get the compound butter instructions here to top your London broil steak recipe, plus it includes options for using other herbs if you prefer.
London broil ingredients

How To Cook London Broil In The Oven

This section shows how to make London broil baked in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

  1. Mix London broil marinade. Add olive oil, coconut aminos, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme to large zip lock bag and mix together.
  2. Marinate. Add flank steak to the zip lock bag and squeeze out excess air. (Alternatively, you can mix up the marinade in a small bowl and pour it over the steak in a large bowl or baking pan.) Gently massage the marinade into the steak. Refrigerate for at least 2 hours, but no more than 12 hours.
  3. Make compound butter. Instructions to make compound butter can be found here.
  1. Broil. Remove steak from the marinade and place into a baking dish. Let it sit at room temperature while the broiler is preheating. Broil, flipping halfway through, until the internal temperature reaches 130 degrees F (for medium rare). If you prefer other doneness, check the temperature chart in my sirloin steak recipe or recommendations on the recipe card below.
  1. Rest. Remove steak from baking dish (so it doesn’t continue cooking!) and let it rest for 10 minutes.
  2. Slice. London broil should be thinly sliced against the grain, so that it’s nice and tender.
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Sliced London broil on cutting board

How Long To Cook London Broil?

London broil in the oven cooks quickly under the broiler. The exact time will depend on how thick your steak is, but it takes about 6-7 minutes per side for a 1-inch-thick steak. Use a meat thermometer to cook it to 135 degrees F.

Other Cooking Methods

If you don’t want to cook your London broil in the oven, you can use the same London broil marinade and then cook it on the grill or stovetop. With any method, don’t forget the meat thermometer to check for doneness.

  • Grill – Cook on the grill over medium-high heat, 6-7 minutes per side for medium-rare.
  • Stovetop – For a steak that is less than 1 inch in thickness, you can cook it on the stovetop only, about 3 minutes per side, until browned. Then leave it in the pan, tented with foil, for 5-10 minutes to finish cooking from the residual heat. For thicker steaks, it’s best to transfer to the oven after browning, to finish cooking. It will take another 2-8 minutes in the oven, at 400 degrees F, depending on the thickness of your steak. Cast-iron skillets work best for cooking London broil on the stovetop, because it heats so well, creating a nice sear, and goes straight from stovetop to oven if needed.

Storage Instructions

  • Store: Store leftovers in the refrigerator for 2-3 days.
  • Reheat: Reheat sliced steak in a hot skillet until warm, or place in the oven at 300 degrees F with a bit of broth and covered in aluminum foil, to lock in moisture. Be careful to not overcook.
  • Freeze: Freeze steak for 2-3 months in an airtight container.
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London broil steak on a plate with broccoli

What To Serve With London Broil

Serve this London broil roast recipe with a vegetable side dish:

  • Veggies – Such as sauteed broccoli (pictured above), roasted asparagus, or green beans almondine.
  • Potatoes – Roasted potatoes are a popular side for steak. For lighter options, try mashed cauliflower, roasted sweet potatoes (or air fryer sweet potatoes), or my rutabaga recipe.
  • Salad – I love London broil recipes paired with BLT salad or kale crunch salad.
  • Toppings – Try compound butter (pictured above) or chimichurri sauce.