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Sliced London broil steak topped with chopped parsley on a white serving platter on a brown wooden table.

Tender Oven London Broil with Balsamic Marinade

Becky
This tender oven London broil is the ultimate budget-friendly glow-up—an inexpensive cut of beef transforms into a buttery, delicious masterpiece thanks to a rich balsamic marinade and a foolproof reverse sear that locks in all the juiciness.
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Course dinner, Main Course
Cuisine American
Servings 6 servings

Equipment

  • meat mallet or fork for tenderizing the London broil before marinating
  • mixing bowl or zip-top bag to mix the marinade ingredients and coat the steak thoroughly
  • baking sheet to cook the steak in the oven
  • instant-read meat thermometer to check the steak’s internal temperature, ensuring it’s cooked perfectly
  • cast-iron or other heavy skillet for the reverse sear
  • Tongs to flip the steak while searing
  • cutting board for resting and slicing the steak after it's cooked
  • chef's knife for cutting the steak thinly
  • aluminum foil (optional) to tent the steak while it rests

Ingredients
  

  • London broil 1-½ to 2 pounds
  • ⅓ cup olive oil
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon Italian seasoning
  • ½ teaspoon baking soda
  • ¼ cup balsamic vinegar
  • ¼ cup soy sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar

Instructions
 

  • Tenderize the Steak: Using a fork or meat mallet, pierce the steak all over to help the marinade penetrate and break down tough fibers.
  • Marinate: In a bowl or resealable bag, whisk together balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, brown sugar, Italian seasoning, garlic powder, salt, and pepper. Add the steak, ensuring it's fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
  • Bring to Room Temperature: Remove the steak from the marinade and let it sit at room temperature for 30-45 minutes before cooking. Pat it dry with paper towels to promote a great sear later.
  • Low & Slow in the Oven: Preheat oven to 275°F (135°C). Place the steak on a baking sheet. Roast for 15 minutes per pound or until the internal temperature reaches 125-130°F for medium-rare (adjust for desired doneness). Flip the meat once approximately halfway through the cooking time.
  • Reverse Sear: Heat a heavy skillet (preferably cast iron) over high heat with a little oil. Sear the steak for 1-2 minutes per side until a deeper brown crust forms.
  • Rest & Slice: Transfer the steak to a cutting board and let it rest for 10 minutes before slicing. Make sure to slice across the grain and as thinly as possible with a sharp knife for maximum tenderness.

Notes

I wouldn't cook London broil to much more than medium-rare to retain optimal tenderness. A meat thermometer should read 125-130°F.
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