How to Cook a London Broil Roast in the Oven?
London broil, despite its name, isn’t actually a roast but rather a cut of beef. However, it can be cooked in the oven much like a roast, resulting in a delicious and tender meal. This involves marinating the meat, searing it for flavor, and then baking it to your desired level of doneness.
What is London Broil and Why Cook it in the Oven?
London broil typically refers to a top round steak, although sometimes flank steak is used. Cooking it in the oven offers several advantages over grilling or pan-searing, especially for thicker cuts.
- Consistent Cooking: The oven provides a more even heat distribution, leading to consistent cooking throughout the steak.
- Tender Results: Slow cooking in the oven helps break down tough fibers, resulting in a more tender and flavorful final product, especially when combined with a marinade.
- Hands-Off Approach: Once seared, the oven requires minimal attention, allowing you to focus on other tasks.
- Versatility: You can easily add vegetables to the same pan for a complete meal.
Essential Ingredients and Equipment
To cook a delicious London broil in the oven, you’ll need the following:
- London Broil Steak: Aim for a cut that is at least 1 inch thick for best results. About 2-3 lbs will serve a good crowd.
- Marinade Ingredients: (See marinade recipe below) Typically includes oil, acid (vinegar or citrus juice), garlic, herbs, and spices.
- Olive Oil: For searing the steak.
- Salt and Pepper: For seasoning.
- Oven-Safe Skillet: A cast iron skillet works best, but any oven-safe skillet will do.
- Meat Thermometer: Essential for accurate cooking and achieving your desired doneness.
- Tongs: For handling the steak.
- Cutting Board: For resting and slicing the steak.
- Sharp Knife: For slicing against the grain.
A Delicious London Broil Marinade Recipe
A good marinade is crucial for tenderizing and flavoring London broil. Here’s a simple yet effective recipe:
| Ingredient | Amount |
|---|---|
| Olive Oil | 1/4 cup |
| Balsamic Vinegar | 1/4 cup |
| Soy Sauce | 2 tablespoons |
| Worcestershire Sauce | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Dried Oregano | 1 teaspoon |
| Dried Thyme | 1 teaspoon |
| Black Pepper | 1/2 teaspoon |
| Red Pepper Flakes | 1/4 teaspoon (optional) |
Instructions: Combine all ingredients in a bowl or zip-top bag. Marinate the steak for at least 4 hours, or preferably overnight, in the refrigerator.
The Oven Cooking Process: Step-by-Step
Follow these steps for perfectly cooked London broil:
- Marinate: Place the London broil in the marinade and ensure it is well coated. Refrigerate for at least 4 hours, or overnight.
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Remove from Fridge: Remove the steak from the refrigerator 30-60 minutes before cooking to allow it to come to room temperature. This helps ensure even cooking.
- Pat Dry and Season: Remove the steak from the marinade and pat it dry with paper towels. Season generously with salt and pepper. Drying the meat is key for a good sear.
- Sear the Steak: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the steak for 2-3 minutes per side until a brown crust forms.
- Transfer to Oven: Transfer the skillet to the preheated oven.
- Cook to Desired Doneness: Cook until the internal temperature reaches your desired level. Use a meat thermometer to monitor the temperature. See the temperature guide below.
- Rest: Remove the steak from the oven and let it rest for at least 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
- Slice Against the Grain: Slice the steak thinly against the grain to maximize tenderness.
Internal Temperature Guide
| Doneness | Internal Temperature |
|---|---|
| Rare | 125°F (52°C) |
| Medium-Rare | 130-135°F (54-57°C) |
| Medium | 140-145°F (60-63°C) |
| Medium-Well | 150-155°F (66-68°C) |
| Well-Done | 160°F (71°C) |
Note: The internal temperature will rise slightly during resting. Remove the steak from the oven when it’s about 5 degrees below your target temperature.
Common Mistakes and How to Avoid Them
- Not Marinating Long Enough: Marinade needs time to work. Short marinade times won’t do much.
- Not Patting the Steak Dry: Moisture inhibits searing. Pat the steak dry before searing to achieve a nice crust.
- Overcooking: Overcooked London broil is tough and dry. Use a meat thermometer to avoid overcooking.
- Not Resting the Steak: Resting is crucial for tenderizing. Don’t skip this step!
- Slicing with the Grain: Slicing with the grain results in tough, stringy meat. Always slice against the grain.
Serving Suggestions
London broil is incredibly versatile and pairs well with various sides:
- Roasted Vegetables: Potatoes, carrots, broccoli, and asparagus are excellent choices.
- Mashed Potatoes: A classic pairing.
- Salads: A fresh green salad complements the richness of the steak.
- Rice or Quinoa: A healthy and satisfying side.
- Grilled Corn on the Cob: A summer favorite.
Frequently Asked Questions (FAQs)
Can I cook London broil from frozen?
No, it’s not recommended to cook London broil from frozen. It’s best to thaw it completely in the refrigerator before marinating and cooking. Cooking from frozen can lead to uneven cooking and a tougher final product.
How long should I marinate London broil?
Ideally, marinate London broil for at least 4 hours, but overnight is best for maximum flavor and tenderization. Avoid marinating for longer than 24 hours, as the acid in the marinade can start to break down the meat too much, resulting in a mushy texture.
Can I use a different cut of beef?
While London broil typically refers to top round steak, you can also use flank steak as a substitute. However, flank steak cooks faster, so adjust the cooking time accordingly. Skirt steak can also work, but is usually best reserved for high-heat cooking such as stir-frying.
What if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can sear the steak in a regular skillet and then transfer it to a baking sheet lined with a wire rack to finish cooking in the oven.
How can I tell if the steak is cooked without a thermometer?
Using a thermometer is the most accurate method, but you can also use the touch test. Gently press the steak with your finger. Rare will feel very soft, medium-rare will feel slightly firmer, and well-done will feel firm to the touch. This method takes practice.
Can I add vegetables to the skillet while the steak is cooking?
Yes, you can add vegetables such as potatoes, carrots, and onions to the skillet during the last 30 minutes of cooking. Toss them in olive oil and season with salt and pepper before adding them to the skillet. Ensure they are cut into uniform sizes for even cooking.
What if my London broil is tough?
If your London broil is tough, it was likely overcooked or not sliced against the grain. Ensure you use a meat thermometer to monitor the temperature and always slice thinly against the grain. Marinating helps too!
Can I use a different marinade?
Absolutely! Feel free to experiment with different marinades to find your favorite flavor combination. Teriyaki, balsamic, and citrus-based marinades all work well with London broil.
How do I slice London broil against the grain?
Look for the direction of the muscle fibers in the steak. Slice across these fibers to shorten them, making the meat more tender. It’s okay to cut the steak in half before slicing to make it easier to cut against the grain.
How do I store leftover London broil?
Store leftover London broil in an airtight container in the refrigerator for up to 3-4 days.
How do I reheat leftover London broil?
To reheat leftover London broil, gently warm it in a low oven (around 250°F/120°C) or in a skillet over low heat. Avoid overheating, as this can make the steak tough. You can also microwave it, but be careful not to overcook it. Adding a splash of broth or water can help retain moisture.
Can I grill the London broil instead?
Yes, grilling is a popular method for cooking London broil. Grill over medium-high heat for about 5-7 minutes per side for medium-rare, depending on the thickness of the steak. Be sure to use a meat thermometer to ensure it’s cooked to your desired doneness.