If you have a crowd coming over for the big game, London broil in the oven is one of the easiest ways to feed everyone well. A quick marinade, a few minutes under a hot broiler, and thin slices against the grain give you tender, beefy steak that works on a platter, in sandwiches, or piled over a salad. This guide covers the marinade, exact broiling times, and the internal temperature that keeps a lean cut juicy.
What Is London Broil?
London broil is a thick, lean, flavorful cut that is made for marinades. The Lane Angus London Broil is cut from the flank or top round depending on preparation, and it weighs about 2 to 3 pounds. That is enough to feed 6 to 8 people as a main dish, or more if you are building sandwiches.
Because it is lean, London broil does best with high heat and a short cook. Marinate it, broil it quickly, rest it, and slice it thin. Follow those four steps and it will be tender every time.
Ingredients for Oven Broiled London Broil
For the marinade
1 London broil, about 2 to 3 pounds, fully thawed
1/4 cup olive oil
1/4 cup soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons fresh lemon juice or red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon brown sugar
4 cloves garlic, minced
1 teaspoon dried thyme or Italian seasoning
1 teaspoon coarse black pepper
For serving
Kosher salt, to taste
2 tablespoons softened butter mixed with chopped parsley (optional)
Soft rolls, horseradish sauce, and sliced onions for game day sandwiches
You will also need a rimmed baking sheet lined with foil, a wire rack if you have one, and an instant-read thermometer.
How to Cook London Broil in the Oven
Step-by-step instructions
Thaw in the fridge. Move the London broil from the freezer to the refrigerator 24 to 36 hours before you plan to cook.
Mix the marinade. Whisk together the olive oil, soy sauce, Worcestershire, lemon juice, Dijon, brown sugar, garlic, thyme, and pepper.
Score and marinate. Lightly score both sides of the meat in a shallow crosshatch, about 1/8 inch deep. Place it in a zip-top bag, pour in the marinade, press out the air, and refrigerate for at least 4 hours or up to 12 hours. Flip the bag once or twice.
Set up the broiler. Move an oven rack so the top of the meat will sit 3 to 4 inches from the heating element. Heat the broiler on high for 10 minutes.
Pat it dry. Remove the steak from the marinade, discard the marinade, and pat the surface very dry with paper towels. A dry surface browns instead of steaming. Season lightly with salt.
Broil the first side. Set the meat on the rack over the foil-lined pan and broil for 6 to 8 minutes, until deeply browned.
Flip and finish. Turn it over and broil another 5 to 8 minutes. Start checking the thickest part with your thermometer after 4 minutes on the second side, and pull it at 125°F to 130°F for medium-rare.
Rest. Move the meat to a cutting board, top with the parsley butter if using, and tent loosely with foil for 10 minutes.
Slice thin against the grain. Find the direction of the muscle fibers and cut across them at a slight angle in slices about 1/4 inch thick or thinner.
How Long to Broil London Broil
Thickness matters more than weight. Use these times as a starting point with the broiler on high and the meat 3 to 4 inches from the heat:
1 inch thick: about 5 to 6 minutes per side
1 1/2 inches thick: about 7 to 8 minutes per side
2 inches thick: sear 7 minutes per side, then switch the oven to 400°F and roast until it reaches temperature, about 5 to 10 minutes more
Every broiler runs a little differently, so treat time as a guide and the thermometer as the rule.
London broil internal temperature guide
Pull the meat at these temperatures. It will rise about 5 degrees while it rests.
Rare: pull at 120°F
Medium-rare: pull at 125°F to 130°F
Medium: pull at 135°F to 140°F
The USDA recommends cooking whole cuts of beef to 145°F with a 3 minute rest. Many cooks prefer lean cuts like London broil at medium-rare to medium, since they can turn tough and dry past that point. Choose what is right for your table.
Tips for Tender London Broil
Give the marinade time. Four hours is a good minimum. Past about 12 hours, the acid can make the surface mushy.
Do not skip the dry step. Wet meat will steam under the broiler and stay gray.
Rest before slicing. Cutting too soon sends the juices onto the board instead of keeping them in the meat.
Slice thin. Thin slices across the grain are the single biggest reason London broil eats tender.
Make It Game Day Ready
London broil is a host's best friend because it is just as good warm or at room temperature. A few easy ways to serve it:
Steak sliders: Pile thin slices on soft rolls with horseradish sauce, caramelized onions, and a slice of provolone.
Steak platter: Fan the slices on a board with chimichurri, pickled onions, and crusty bread so guests can build their own.
Next-day lunches: Cold slices make great steak salads and wraps through the week.
Cooking for a smaller group or want a true steakhouse dinner after the game? Try our NY strip steak in cast iron. And when the holidays roll around, our sirloin tip roast in the oven is a simple centerpiece for the whole family.
Frequently Asked Questions
Should I broil or bake London broil in the oven?
Broiling is the classic method and gives the best crust. If your London broil is 2 inches thick or more, broil it to brown both sides and then finish it at 400°F so the center cooks through without burning the outside.
How long should London broil marinate?
At least 4 hours and up to 12 hours in the refrigerator. If you are short on time, even 1 hour adds flavor, but a longer marinade gives the best results.
What temperature should London broil be cooked to?
For medium-rare, pull it at 125°F to 130°F and it will finish around 130°F to 135°F after resting. The USDA recommends 145°F with a 3 minute rest for whole cuts of beef.
Why is my London broil tough?
The usual causes are overcooking, skipping the rest, or slicing with the grain. Cook it to medium-rare or medium, rest it 10 minutes, and slice it thin across the grain.
Bring Lane Angus to Your Game Day Table
Lane Angus Beef is raised by the Lane family in Gates, North Carolina, with eight generations of farming behind every cut. Our Angus beef is pasture raised with no added hormones, and we ship nationwide within the continental United States in insulated packaging. Orders generally ship Monday and Tuesday, so plan ahead and give yourself time to thaw.
Order your London Broil today and have it ready for the next big game. Looking to stock the freezer for the whole season? Browse the full Lane Angus shop or learn about our beef shares.
