London broil is my favorite quick way to make delicious, tender beef that melts in your mouth and can be adapted to any flavor profile! This recipe is easy enough for a weeknight and fancy enough for a special occasion.
This London broil recipe pairs perfectly with Oven-Roasted Asparagus with Parmesan and Lemon, Caesar salad, or Brussels sprouts.
To make this recipe, you will need an uncooked London broil steak along with kosher salt and pepper.
- 1-½- to 2-½-pound London broil
- kosher salt
- black pepper
See recipe card for quantities.
Oven London broil requires very little prep and is almost entirely hands-off during the cooking time. It doesn't get much easier than this recipe!
Season the London broil on both sides with kosher salt and pepper. If possible do this an hour ahead of time for the juiciest meat. You can leave the meat at room temperature during this time.
Cook in a 275-degree F oven for 12-15 minutes per pound of meat. Pull out of the oven, flip the meat over, and cook another 12-15 minutes per pound of meat. This London broil was about 2 pounds, so I cooked it for 30 minutes on each side. The lower cook time will result in rare to medium rare meat. The longer cook time will give you medium well meat.
Allow the meat to rest for at least 10 minutes. This allows the juices released by the heat of cooking to be reabsorbed by the meat fibers and gives you much juicier meat.
Using a sharp knife, slice the meat across the grain of the muscle fibers as thinly as possible. Serve and enjoy!
This recipe is for a basic version of London broil seasoned only with salt and pepper. The possibilities are endless for adding other seasonings or marinades of your choice!
- Classic steakhouse - Montreal seasoning blend or your favorite spice combo
- Latin - Use cumin, chili powder, and paprika to flavor for steak tacos
- Asian - Marinate with your favorite teriyaki sauce and serve over rice
Despite the moniker "London broil," this recipe doesn't involve any broiling or use of a broiler pan. I use a rimmed baking sheet for cooking the meat and then a cutting board for slicing. Tongs are useful for flipping the meat midway through cooking and transferring the sliced meat to a platter for serving.
Cooked London broil can be stored in the fridge in an airtight container for 3-4 days. It will keep in the freezer in an airtight container or freezer bag for 2-3 months. Defrost in the fridge overnight.
The secret to juicy and tender London broil is salting the meat and letting it sit for an hour before cooking and then letting it rest for at least 10 minutes after cooking to allow the juices to be reabsorbed as the meat cools. Cutting your meat too soon will leave it sitting in a pool of juice that should be flavoring your delicious steak!
It's also important to slice the meat as thinly as possible across the grain of the meat to keep it from being too chewy.
Lastly, it's critical not to cook the meat longer than 15 minutes per pound. Stick with the cooking times indicated and don't exceed them. This is not the steak for you if you like your meat very well done.
The term "London broil" actually describes a method of cooking instead of a cut of meat, but butchers often use it to refer to large, lean cuts of meat such as flank steak, top round roast, and top sirloin. The cut I used for this recipe is labeled "London broil" in the supermarket regardless of how it ends up being cooked. If you can't find London broil, look for one of the alternate cuts or ask your butcher.
Looking for other recipes like this? Try these:
These are my favorite dishes to serve with London broil:
Easy Tender London Broil in the Oven
- 1 baking sheet
- 1 London broil 1-½ to 2-½ pounds
- 1 tablespoon kosher salt
- ½ teaspoon pepper
- Place meat on a baking sheet and season on both sides with kosher salt and pepper. Allow it to sit for 1 hour.
- Preheat oven to 275 degrees F.
- Cook the meat in the oven for 12-15 minutes per pound. A 2-pound steak would cook for 24 minutes for rare to medium rare and 30 minutes for medium well.
- Remove meat from oven and flip over to opposite side. Cook for another 12-15 minutes per pound (24-30 minutes for a 2-pound steak).
- Remove from oven and rest for at least 10 minutes. Slice as thinly as possible across the grain and serve.