How to Cook London Broil in the Oven

Contrary to popular belief, the name “London broil meat” actually refers to a cooking method instead of a type of meat. The preparation step for London broil is to marinate the tough beef (usually hip or rump) before baking it in the oven at high heat. The finished product will have a soft, succulent texture and rich flavor in each piece of meat.

Table of Contents

Ingredient

700 g beef hip or beef rump
5 garlic cloves (minced)
1 teaspoon (5 ml) salt
1/4 cup (60 ml) dry red wine
1/4 cup (60 ml) balsamic vinegar
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) honey

Prepare for 6 servings

Scent meat

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Mix meat marinade. Mix garlic, salt, red wine, balsamic vinegar, soy sauce, and honey in a large mixing bowl. Mix the ingredients thoroughly until the mixture becomes a viscous liquid. ^{[1] X Research Source}

Chop the garlic with a sharp knife or use a food processor to puree the garlic. ^{[2] X Research Source}
If you want to save time, you can put both the liquid ingredients and the salt in a blender along with the garlic and blend until the mixture reaches the desired consistency.
You can substitute the ingredients in this marinade recipe with anything you like. For a medium-sized piece of meat, you will need 1 cup (240 ml) of marinade. ^{[3] X Research Sources}

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Prick the steak with a fork or sharp knife. Use a fork to poke several small holes into the thickest part of the meat. This way, the marinade will soak into the meat more, the meat will be more flavorful and tender from the inside. ^{[4] X Research Sources}

This step is especially helpful if you don’t have a lot of time to marinate the meat.
You also don’t have to light the steak before marinating. Vinegar is acidic and will gradually soften tough cuts of meat even if you leave it untouched.

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Soak the steak in the marinade. Place steak in a large mixing bowl or place in a thick zippered plastic bag. Slowly pour in the marinade, making sure the marinade covers the entire piece of meat, then zip the bag tightly or cover the mixing bowl with cling film.

Ideally, the meat should be completely submerged in the marinade. If the marinade isn’t enough to cover the meat, try using a smaller bowl or mix in more marinade.

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Put the meat in the fridge and let the meat soak in the flavors for about 4-24 hours, preferably overnight. If you don’t have much time, you can marinate 4-5 hours is enough for the meat to taste delicious, especially when you poke holes in the meat. The longer the marinade, the more flavorful the meat will be. ^{[5] X Research Sources}

If marinating meat in a plastic bag, you should turn the bag every few hours to ensure that the marinade is evenly absorbed.
Avoid marinating meat for more than 24 hours, as marinating for too long can cause the meat to become tough or the surface of the meat to be wet and tasteless. ^{[6] X Research Sources}

Use the oven on fire

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Preheat the oven. Wait for the bar to heat up just in time for you to finish preparing the meat. Most open fire ovens only have “On” and “Off” buttons. If your oven has additional “High” and “Low” heat levels, make sure to set it to high. ^{[7] X Research Sources}

Remember to use a top oven instead of a regular oven. Most top-fired ovens have a built-in grease trap to reduce the risk of a fire.
Spray non-stick cooking oil or line a baking pan with foil if you’re afraid the meat will stick to the pan. ^{[8] X Research Sources}

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Remove the meat from the marinade. Take the steak out of the fridge and discard the marinade. You can also save the marinade to spread on the meat while grilling.

Do not spread used gravy over cooked meat, as the gravy may already be contaminated with bacteria. ^{[9] X Research Source}

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Place the steak in the baking pan. Carefully place the marinated meat on the griddle in the pan. Lay the meat flat so it doesn’t move and cook evenly.

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Grill steaks over direct heat for 4-6 minutes. Place the baking pan in the oven directly below the heat bar. In order for the meat to cook evenly, you need to grill both sides for the same amount of time. ^{[10] X Research Source}

Rare steaks are usually grilled for a total of 8 minutes (4 minutes on each side). If you bake for 10 minutes, you will have a medium rare steak. If you want a medium cooked steak, leave it in the oven for 12 minutes.
Timer to keep track of how long you’ve been baking.

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Flip the steak over and continue grilling for another 4-6 minutes. Pull the roasting pan slightly closer to the oven door and use tongs or a fork to flip the meat. Reschedule the baking time to the same time as the first side baking time.

This is a good time to spread the remaining marinade over the London broil, if desired.
Always use heat resistant gloves when handling the baking pan to protect your hands.

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Check to see if the meat is cooked. Cut into the thickest part of the steak and observe the color of the meat inside. Deep red in the middle indicates rare steak, pink is medium rare or medium cooked. Browning in the center of the steak indicates that the steak is well cooked. ^{[11] X Research Source}

To know exactly if the London broil is satisfactory, you need to measure the internal temperature of the meat with a meat thermometer. As a general rule, rare cuts of meat should reach a minimum temperature of 63 degrees Celsius ^{. [12] X Trusted Source FoodSafety.gov Go to source}
Try to avoid overcooking London broil. The more thoroughly the meat is cooked, the less flavor and juiciness it will have.

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Let the meat rest for about 10 minutes before serving. Remove the baking pan from the oven and place it on the stovetop or a heat-resistant surface. This allows the gravy to seep back into the meat and the meat to cool to a safe temperature. Avoid picking up the pan or the meat during this time, as both are very hot. ^{[13] X Research Source}

When you eat London broil steak, you will cut it into thin slices across the grain, or cut each piece while eating like other types of steak. ^{[14] X Research Source}
If you don’t finish it all, you can put the meat in an airtight container and put it in the fridge. If stored properly, you can keep it in the refrigerator for up to 3-4 days. ^{[15] X Trusted Source FoodSafety.gov Go to Source}

Use a regular oven

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Preheat oven to 204 degrees Celsius. Set oven to “Bake” or “Convection” to reduce baking time by 5-10 minutes. To buy time, you should preheat the oven while preparing the meat.

If using convection mode, reduce the temperature in the oven to 191 degrees Celsius for more efficient baking. This way, the outside of the meat will not be cooked before the meat inside. ^{[16] X Research Source}

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Wrap the marinated meat in foil and place on a baking tray. Remove steak from marinade and place in the center of thick, wide foil. Fold the sides of the foil over and wrap tightly, forming a small wrap to trap the heat inside and prevent the luscious gravy from oozing out while baking.

Remember to inflate it a little. Although wrapping with aluminum foil retains as much heat as possible, it is important that air circulates inside.
If you like, you can also put a handful of chopped vegetables in aluminum foil before wrapping. Bell peppers, sliced onions, and vegetables that ripen relatively quickly are good choices. ^{[17] X Research Source}

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Bake the steak for 45-50 minutes. Place the baking tray on one of the grills in the center of the oven. Close the oven door and set the timer to monitor baking time.

The traditional oven mode distributes heat more evenly than the top oven, so you don’t have to turn the meat over while it’s grilling.
After 45-50 minutes of grilling, the London broil should be medium done. Reduce to 12-15 minutes if you prefer a little more rare meat, or bake for another 10-15 minutes if you want to cook thoroughly.

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Remove the meat from the oven and open the foil. Carefully peel off one corner of the foil and turn it toward your body to let the steam escape to the opposite side. When the steam is almost gone, peel off the rest. ^{[18] X Research Sources}

Be careful when peeling the foil – the steam will be very hot. If necessary, use tongs or heat-resistant gloves to protect your hands.
At this point, you can cut the steak to check that it’s cooked to the desired degree of doneness.

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Let the steak rest for 5-10 minutes before serving. When the meat has cooled down, you will cut the meat into thin slices, remembering to cut across the grain. Drizzle the gravy melted in the foil over the meat for extra flavor.

Store uncooked meat in an airtight container and refrigerate for up to 3-4 days.

London broil combines pan-fried and grilled

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Preheat the oven to 163 degrees Celsius. With this method, you will fry the meat until golden outside first, then put it in the oven. You can take advantage of preheating the oven to the right temperature while frying the meat. ^{[19] X Research Source}

If the steak is thicker than 4-5cm, preheat the oven to 177 degrees Celsius.
This combination method is especially suitable for thick cuts of meat, as it helps to reduce baking time. The faster the steak is baked in the oven, the more succulent it will be.

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Heat 2 tablespoons oil in a large cast iron skillet. Pour in the oil and tilt the pan around to coat the bottom of the pan with oil. Heat the pan on the stove for 3-4 minutes for the oil to heat evenly. When the oil starts to boil slightly, you will put the meat in the pan. ^{[20] X Research Source}

For the high-heat frying technique, you should choose an oil with a high smoke point, such as extra virgin olive oil or canola oil. ^{[21] X Research Source} Note that extra virgin olive oil does not have a high smoke point.

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Sear the steak for 2-3 minutes on each side. Put the marinated meat in the hot pan, press the meat close to the pan. Glance at the underside of the meat after cooking for 2-3 minutes to see if it’s scorched. When the surface of the meat is dark red brown and slightly crispy, turn the meat over and continue to sauté for another 2-3 minutes. ^{[22] X Research Source}

To prevent the oil from splattering, let the meat come to room temperature and use chopsticks or tongs to place the meat in the pan. ^{[23] X Research Sources}

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Bake the steak in the oven for 15-20 minutes. Remove the pan from the heat and place it on the griddle in the center of the oven. Bake until meat reaches desired doneness. The baking time will not be too long because you have already sautéed the meat on the stove. ^{[24] X Research Sources}

Make sure the pan is oven-safe before you put it in the oven. Not all pans are designed to withstand the heat in the oven.
Make a shallow incision near the center of the steak or check the internal temperature with a meat thermometer. Meat below 60 degrees Celsius is rare, 68-71 degrees Celsius is medium-cooked, and 74 degrees Celsius or more is well-cooked meat. ^{[25] X Research Sources}

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Let the London broil sit for 5 minutes. Turn off the oven. Remove the pan and place it on the stovetop or heat-resistant surface to cool. In just a few minutes, the meat will reach the right temperature with a crispy golden outside, soft and succulent inside. ^{[26] X Research Source}

Always use heat resistant gloves or a hand towel when handling hot pans from the oven.
Pan-fried dishes are best eaten when freshly baked. However, leftover London broil will still taste good when stored in an airtight container and refrigerated. To keep the best flavor and texture of the meat, you should eat it within 3-4 days.

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Complete.

Advice

Serve a London broil with delicious accompaniments like freshly baked potatoes, grilled asparagus, salad or bread rolls.

Things you need

Baking pan
Baking tray
Large cast iron skillet
Blender or food processor
Barbecue tongs or fork skewers
Oil brush
Large mixing bowl
Zippered nylon bag
Silver paper
Sharp knife