How to Cook London Broil in the Oven

Have you heard a dish called London Broil? Well, there is a wrong perception to this dish. This ain’t a dish at all instead a method or way of cooking a steak. Neither it is a name of a famous cut of any meat. This has lead a lot of people get confused.

What makes it more confusing is that there are some butchers who often referred a certain cut of meat and called it as “London Broil”. However, the truth of the matter is London Broil is a cooking technique and the meat used for this is a flank steak. However, other meat cuts might be made substitute such as the top round steak.

But it is important to take note that flank steak is such a tough meat. You must a meat pounder to tenderize the meat or better yet, marinate the meat or if you want you can also do both pounding and marinating the meat.

How to properly do the London Broil? Of course, broil it! Na, you can still do other cooking techniques such as baking and grilling yet it would be still called London broil.


  • 2 tbsp of olive oil
  • 1 clove of garlic (minced)
  • 1/3 cup of salad dressing (Italian)
  • 2 tbsps. red wine
  • 1 – 2 lbs. of beef flank steak


  1. On a medium-sized bowl combine the garlic, red wine, salad dressing plus the cooking oil. This mixture will be used as a marinade for the steak.
  2. Create shallow cuts on the steak (both sides). Then, put the steak on top of a baking dish.
  3. Get the bowl with the marinade. Dip the brush into the bowl and coat the steak with the marinade. This should be done on both sides. Cover the baking dish with the use of a plastic wrap.
  4. Place it inside the fridge and let the marinade do it wonders for the meat and wait for approximately 1 hour to finish the process.
  5. Remove the steak out of the fridge and drain the excess marinade out of the dish.
  6. Preheat the oven. Place the baking dish that contains the steak at least 3 inches right on top heat. Let it cook for about 5-8 minutes on each side. This will lead to an internal temperature of medium-rare.
  7. Cut the meat into thick slices and serve to your guests.

Filed Under: Food & Cooking


About the Author: Leona Kesler is a head-chef at a very popular food restaurant in New York. Also she is a blogger who shares her experiences, tips, and other informative details about food and cooking. Her recipes are featured on many magazines.

RSSComments (0)

Trackback URL

Comments are closed.