London Broil (Oven)

London broil made in oven, displayed on wood cutting board.

4.88 from 8 votes

This recipe for London broil in the oven is a flavor-packed dish that transforms a tough cut of beef into a tender and juicy roast dinner. Perfect with a side of creamy mashed potatoes and chimichurri!

Prep Time2

Cook Time20

Rest Time10

Total Time2 30

Course: Dinner Recipes

Cuisine: American

Servings: -6 servings

Calories: 103kcal

Author: Samantha Erb

Equipment

DOT Simple Alarm Thermometer

Ingredients

1 flank steak or top-round steak about 1 1/2 pounds

For the Marinade:

2 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 cloves garlic minced
1 teaspoon black pepper
1 teaspoon Italian seasoning

Instructions

In a mixing bowl, combine the olive oil, Worcestershire sauce, minced garlic, black pepper, and Italian seasoning.
Place the flank steak in a resealable bag or a shallow dish, and then pour the marinade over the steak.
Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours.
When you're ready to cook, remove the marinated steak from the fridge and let it sit at room temperature for about 30 minutes.
Preheat your oven to 350 degrees F (175°C).
Place a cast iron skillet or pan on the stovetop and heat it over medium-high heat.
Add a bit of oil to the skillet and sear the steak for about 2-3 minutes on each side until a beautiful crust forms.
Transfer the skillet with the steak to the preheated oven and continue to cook it for 10-15 minutes more or until it reaches your preferred level of doneness.
After your steak reaches your desired temperature, remove it from the oven and let it rest for about 5-10 minutes.
Place your rested steak on a cutting board and, using a sharp knife, slice it against the grain into thin slices and serve.
Garnish with fresh parsley and serve your juicy London broil with your favorite side dishes and sauces, and add kosher salt, if you like, to taste.

Video

Notes

For the most intense flavors, I recommend marinating the steak overnight so that the marinade penetrates the meat.
I recommend using a meat thermometer to check the internal temperature. For medium-rare, aim for around 135°F (57°C), and for medium, around 145°F (63°C).

Nutrition