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Once you make London broil in the oven, I swear you’ll never go back! The beef is marinated and then broiled until it’s TENDER and juicy. It’s hands-off, fast, and a family dinner favorite.
Need more juicy steak options? Try my Instant Pot steak, cowboy steak, chuck eye steak, or hanger steak next.
There are some people in my family who could eat steak every night of the week, so when I’m pinching pennies, I have to get creative.
Que, my London broil recipe. For it, I start with a simple marinade and an inexpensive cut of shoulder roast. A few hours in the fridge, followed by a few minutes in the oven, and you’re rewarded with a tender, succulent steak that would give filet mignon a run for its money (just ask certain family members who prefer this to the fancy cuts!).
What is London broil?
London broil isn’t a specific cut of meat, per se, but rather a cooking method for preparing large, lean cuts of beef. It typically involves marinating a cut of beef and then broiling it until it’s tender and perfectly cooked.
Table of Contents
Why I love this recipe
- Inexpensive. The London broil method is made for affordable, tough cuts of meat. Though if you follow my cooking method, you’d never guess!
- The perfect marinade. I specifically wanted an easy marinade that tastes great and that you could make with household ingredients. This ticks all the boxes.
- So FAST. When made as written, this roast needs just 30 minutes to cook (hence why I make it during busy weeknights!).
- Convenient. You can make this steak in as little as an hour or marinade it overnight for even more flavor.
Ingredients needed
- Shoulder roast. Of all the cuts you could use for London broil, I strongly prefer shoulder roast because it’s lean and tender. Read my tip below for more options.
- Beef broth. The base of the marinade. I prefer low-sodium broth, so I have more control over how much salt gets added.
- Brown sugar. Just a dash for sweetness and to complement the other ingredients.
- Garlic cloves. For aroma and flavor.
- Soy sauce. For a complex, umami element.
- Balsamic vinegar. The acidity tenderizes the beef while adding a sweet and tangy flavor. Red wine vinegar or lemon juice also works.
- Worcestershire sauce. This is my secret weapon in a marinade. It’s tangy and salty, with a subtle umami flavor and sweetness from molasses.
- Unsalted butter. To coat the beef before broiling.
- Olive oil. To help keep the meat moist under the hot broiler.
- Kosher salt and black pepper. For flavor.
- Herbs. I like to sprinkle some fresh parsley, thyme, chives, or basil on top.
What cut of meat is best?
London broil has traditionally been made with flank steak and other tough cuts like top round roast because they benefit well from marinating and broiling. The shoulder roast is my preferred cut for this recipe, and I can always find it at my local butcher shop. Alternatively, use top sirloin, skirt, or even top round steak.
How to make London broil in the oven
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Marinade. Combine the marinade ingredients in a small bowl, then add it and the steak to a resealable plastic bag. Refrigerate for 30 minutes or overnight.
Step 2- Prep the beef. Preheat the broiler and remove the meat from the bag. Pat it dry, then cover it in butter, salt, and pepper. Place the beef in a baking dish.
Step 3- Broil. Broil the meat, flipping periodically, until it reaches an internal temperature of 125F for medium-rare. See below for additional cooking temperatures.
Step 4- Rest and serve. Pull the meat from the oven and lightly cover it in foil. Let the steak rest, then slice it against the grain and serve.
London broil cooking times
I recommend cooking London broil to rare or medium-rare so it remains tender and flavorful.
Use a meat thermometer to measure the beef, then pull it from the oven when it’s 5 degrees away from your desired doneness:
- Rare. 120F
- Medium-rare. 130F
- Medium. 135F
- Medium-well. 140F
- Well-done. 150F
Arman’s recipe tips
- Marinade for 8-12 hours for the best results. Any longer, and the meat will become mushy.
- Consider the pan. I prefer using a cast iron skillet as it retains more heat and evenly distributes it, but a ceramic baking dish also works. Just make sure whatever you use can handle temperatures as high as 550F.
- Plan ahead. For my recipe, I used a 2-2½ lb shoulder roast, and it was ready to eat after 15 minutes in the oven.
Storage instructions
To store: Place the beef in an airtight container and refrigerate for 3-4 days.
To freeze: Let the beef cool completely, then wrap it in aluminum foil and freeze in a freezer bag for up to 2 months. Let the steak thaw in the refrigerator before reheating.
To reheat: Reheat the steak on the stovetop over medium-low heat until warm.
Frequently asked questions
It depends on how thick your steak is, but 30 minutes for every pound of meat should be sufficient.
The best way I’ve found to prepare London broil is to broil it in the oven. That way, the steak cooks quickly at a high heat, helping to break down the muscle fibers and yield a tender beef.
No, London broil will get tough if it is overcooked, as the fat will melt away, leaving behind tough and chewy meat. Please stick to my suggested cooking times!
You can! By searing the beef on the stove before broiling it, you’re better able to lock in its juices. Plus, it adds a pleasant caramelized flavor to the crust. Saying that though, I rarely do this!
Side dish recipes
London Broil In Oven
Video
Ingredients
- 2 pounds shoulder roast
- 1 cup beef broth
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Add the beef to a large ziplock bag.
- Whisk together the beef stock, brown sugar, soy sauce, balsamic vinegar, and Worcestershire sauce until combined. Pour over the beef, seal the bag, and refrigerate for at least 30 minutes or overnight.
- Preheat a broiler to high heat. Remove the beef from the ziplock bag and pat dry. Rub the melted butter and olive oil over it, then season with salt and pepper. Place in a baking dish.
- Broil for 15 minutes, flip, and broil for another 15 minutes or until it reaches an internal temperature of 125F.
- Remove the roast from the oven, cover it in foil, and let it rest for 10 minutes.
- Thinly slice it against the grain.
Notes
Nutrition
Originally published April 2023, updated and republished November 2024
My family loved this london broil recipe- will make again!
That is what I like to hear!