How to Cook London Broil in the Oven

• 700 g beef flank or round steak
• 5 cloves of garlic (minced)
• 1 teaspoon (5 ml) salt
• 1/4 cup (60 ml) dry red wine
• 1/4 cup (60 ml) balsamic vinegar
• 1 tablespoon (15 ml) soy sauce
• 1 teaspoon (5 ml) honey

Serves 6

Prepare the marinade. Combine garlic, salt, red wine, balsamic vinegar, soy sauce, and honey in a large mixing bowl. Stir thoroughly until the mixture forms a smooth, thick liquid.

• Mince the garlic with a sharp knife or use a food processor to crush it finely.
• To save time, you can blend all the liquid ingredients, salt, and garlic in a blender until the desired consistency is achieved.
• Feel free to substitute any ingredients in the marinade recipe with your preferred alternatives. For a medium-sized cut of meat, you’ll need about 1 cup (240 ml) of marinade.

Prick the steak with a fork or a sharp knife. Make small holes in the thickest part of the meat. This allows the marinade to penetrate deeper, ensuring the steak is flavorful and tender from the inside.

• This step is particularly helpful if you’re short on marinating time.
• You can skip pricking the steak if preferred. The acidic vinegar will gradually tenderize the meat even without puncturing it.

Soak the steak in the marinade. Place the steak in a large mixing bowl or a heavy-duty resealable plastic bag. Slowly pour the marinade over the meat, ensuring it’s fully coated, then seal the bag or cover the bowl with plastic wrap.

• Ideally, the meat should be completely submerged in the marinade. If there’s not enough marinade, use a smaller bowl or prepare additional marinade to cover the meat entirely.

Refrigerate the meat and let it marinate for 4-24 hours, preferably overnight. If time is limited, marinating for 4-5 hours will still infuse the meat with delicious flavors, especially if you’ve pricked it. The longer the marination, the more flavorful the meat will become.

• If using a plastic bag, flip it every few hours to ensure even marination.
• Avoid marinating for more than 24 hours, as over-marinating can make the meat tough or leave the surface overly soggy.

Preheat the broiler. Allow the heating element to warm up just as you finish preparing the meat. Most broilers only have an "On" and "Off" setting. If your broiler has "High" and "Low" options, make sure to set it to high.

• Always use the broiler instead of a conventional oven. Most broilers come with a drip tray to reduce the risk of flare-ups.
• Spray non-stick cooking oil or line the broiler pan with foil if you’re concerned about the meat sticking.

Remove the meat from the marinade. Take the steak out of the refrigerator and discard the marinade. Alternatively, you can save the marinade to baste the meat while broiling.

• Do not reuse marinade that has come into contact with raw meat, as it may contain harmful bacteria.

Place the steak on the broiler pan. Carefully arrange the marinated steak on the broiler rack inside the pan. Ensure the meat lies flat to prevent shifting and to promote even cooking.

Broil the steak under direct heat for 4-6 minutes. Position the broiler pan directly beneath the heating element. To cook evenly, broil both sides for the same amount of time.

• Rare steaks are typically broiled for a total of 8 minutes (4 minutes per side). For medium-rare, aim for 10 minutes. If you prefer medium, leave the steak in the broiler for 12 minutes.
• Use a timer to keep track of the cooking duration.

Flip the steak and continue broiling for another 4-6 minutes. Pull the broiler pan slightly toward the oven door and use tongs or a meat fork to turn the steak. Reset the timer to match the initial broiling time.

• This is the perfect time to baste the London broil with any remaining marinade, if desired.
• Always use heat-resistant gloves when handling the broiler pan to protect your hands.

Check if the meat is cooked. Cut into the thickest part of the steak and observe the color of the interior. A deep red center indicates rare, while pink suggests medium-rare or medium. A brown center means the steak is well-done.

• For precise doneness, use a meat thermometer to check the internal temperature. The general rule is that rare steak should reach a minimum of 63°C.
• Avoid overcooking the London broil. The more it cooks, the less flavorful and juicy it becomes.

Let the steak rest for about 10 minutes before serving. Remove the broiler pan from the oven and place it on the stovetop or a heat-resistant surface. This allows the juices to redistribute and the meat to cool to a safe temperature. Avoid handling the pan or steak during this time, as both will be extremely hot.

• When serving London broil, slice it thinly against the grain or cut it into portions like other steaks.
• If there are leftovers, store the meat in an airtight container and refrigerate. Properly stored, it can last 3-4 days in the fridge.

Preheat the oven to 204°C. Set the oven to "Bake" or "Convection" mode to reduce cooking time by 5-10 minutes. To save time, preheat the oven while preparing the meat.

• If using convection mode, lower the oven temperature to 191°C for more efficient cooking. This prevents the exterior from overcooking before the interior is done.

Wrap the marinated meat in foil and place it on a baking tray. Remove the steak from the marinade and place it in the center of a large, thick sheet of foil. Fold the edges of the foil over and seal tightly, creating a small packet to retain heat and prevent the flavorful juices from escaping during cooking.

• Leave some space inside the foil. While tightly wrapping helps retain heat, it’s important to allow some air circulation.
• If desired, add a handful of chopped vegetables to the foil before sealing. Bell peppers, sliced onions, and other quick-cooking veggies are excellent choices.

Bake the steak for 45-50 minutes. Place the baking tray on one of the middle racks in the oven. Close the oven door and set a timer to monitor the cooking time.

• Traditional baking provides more even heat distribution than broiling, so there’s no need to flip the steak during cooking.
• After 45-50 minutes, the London broil will reach medium doneness. Reduce the time by 12-15 minutes for a rarer steak or extend it by 10-15 minutes for well-done meat.

Remove the meat from the oven and open the foil. Carefully peel back one corner of the foil, directing the steam away from you. Once most of the steam has dissipated, remove the rest of the foil.

• Be cautious when opening the foil—the escaping steam is extremely hot. Use tongs or heat-resistant gloves to protect your hands if needed.
• At this point, you can slice the steak to check if it’s cooked to your desired level of doneness.

Let the steak rest for 5-10 minutes before serving. Once the meat has cooled slightly, slice it thinly against the grain. Drizzle the juices collected in the foil over the slices for added flavor.

• Store any uneaten portions in an airtight container and refrigerate for up to 3-4 days.

Preheat the oven to 163°C. With this method, you’ll sear the steak to create a golden crust before transferring it to the oven. You can preheat the oven to the appropriate temperature while searing the meat.

• If the steak is thicker than 4-5 cm, set the oven to 177°C.
• This combined technique is ideal for thicker cuts, as it reduces cooking time. The quicker the steak bakes, the juicier it remains.

Heat 2 tablespoons of oil in a large cast-iron skillet. Pour the oil in and tilt the skillet to coat the bottom evenly. Heat the skillet on the stove for 3-4 minutes until the oil is hot. Once the oil starts shimmering, place the steak in the skillet.

• For high-heat searing, use oils with a high smoke point, such as refined olive oil or canola oil. Note that extra virgin olive oil does not have a high smoke point.

Sear the steak for 2-3 minutes per side. Place the marinated steak in the hot skillet, pressing it down to ensure contact with the surface. Check the underside after 2-3 minutes to see if it’s browned. When the surface is deep reddish-brown and slightly crispy, flip the steak and sear for another 2-3 minutes.

• To avoid oil splatter, let the steak reach room temperature and use tongs or chopsticks to place it in the skillet.

Bake the steak in the oven for 15-20 minutes. Remove the skillet from the stove and place it on the middle rack of the oven. Bake until the steak reaches the desired doneness. The baking time will be shorter since the steak has already been seared.

• Ensure the skillet is oven-safe before placing it in the oven. Not all skillets are designed to withstand oven heat.
• Make a shallow cut near the center of the steak or use a meat thermometer to check the internal temperature. Below 60°C is rare, 68-71°C is medium, and 74°C or above is well-done.

Let the London broil rest for 5 minutes. Turn off the oven. Remove the skillet and place it on the stovetop or a heat-resistant surface to cool slightly. Within minutes, the steak will reach the perfect serving temperature, with a crispy exterior and a tender, juicy interior.

• Always use heat-resistant gloves or a potholder when handling the hot skillet from the oven.
• Pan-seared steak is best enjoyed fresh. However, leftover London broil can be stored in an airtight container and refrigerated. For optimal flavor and texture, consume within 3-4 days.

Finished.

• Serve London broil with delicious sides like baked potatoes, roasted asparagus, mixed greens, or dinner rolls.

• Broiler pan
• Baking tray
• Large cast-iron skillet
• Blender or food processor
• Tongs or meat fork
• Basting brush
• Large mixing bowl
• Resealable plastic bag
• Aluminum foil
• Sharp knife