London Broil Recipe In The Oven (Easy!)


by Sil Pancho



Healthy Recipes



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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.

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.

Why You’ll Love This London Broil Recipe

  • Flavorful, easy marinade
  • Perfectly tender steak
  • Easy to prep ahead
  • Cooks in less than 15 minutes
  • Healthy dinner with great source of protein
Sliced London broil on a platter

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 is 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. For full instructions, see the recipe card below.

  • 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.
  • 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.
  • Make compound butter. Instructions to make compound butter can be found here.
London broil marinade in a bag

Compound butter slices

  • 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.
London broil before cooking

Baked London broil

  • Rest. Remove steak from baking dish (so it doesn’t continue cooking!) and let it rest for 10 minutes.
  • Slice. London broil should be thinly sliced against the grain, so that it’s nice and tender.
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.

Tips For Cooking London Broil

Follow these tips for the best way to make London broil!

  • Use the right marinade. A good London broil marinade contains both oil and an acidic ingredient (like lemon juice) to tenderize the meat.
  • Don’t over marinate. Steak should be marinated for 2-12 hours for best flavor and texture. Over 12 hours and your meat will turn mushy.
  • Don’t overcook. Steaks become tough when they are overcooked, and medium-rare to medium is best for a London Broil. Use a meat thermometer to cook it precisely.
  • Slice against the grain. Cutting the steak against the grain breaks up the muscle fibers and ensures that every bite is tender.

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.
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:


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Tap on the times in the instructions below to start a kitchen timer while you cook.

  1. Add the flank steak to a zip lock bag and add the olive oil, coconut aminos, lemon juice, Worcestershire sauce, minced garlic, sea salt, black pepper, oregano and thyme.

  2. Seal the bag and press out the excess air. Massage the marinade into the steak with your hands, on the outside of the bag. Place the bag in the refrigerator for at least 2 hours and up to 12 hours.

  3. Meanwhile, if desired, make compound butter using instructions here. Store in the fridge until ready to serve.

  4. Remove the steak from the marinade and place it in a baking dish. (Discard the remaining marinade.)

  5. Cook London broil the broiler for about 12-14 minutes per side, flipping halfway through, until an internal thermometer reads 135 degrees F (57 degrees C) for medium-rare.

  6. Place the flank steak on a cutting board and let it rest for 10 minutes. Slice into strips and top with compound butter disks, if desired.

Recipe Notes

Serving size: 1/4 lb flank steak, or 1/4 of entire recipe

Nutrition info only includes half of the marinade (because the other half gets discarded), and does not include optional compound butter.

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 254

Fat 15.1g

Protein 24.5g

Total Carbs 3.6g

Net Carbs 3.2g

Fiber 0.4g

Sugar 2.3g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

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