London Broil in the Oven: Temperature & Timing Guide

An easy London Broil recipe for your oven — whether you broil it, bake it at 350°F, or bake it at 400°F. Get spectacular, fork-tender results from an inexpensive cut of meat. All you need is time to marinate, and this recipe.

Quick Answer: London Broil cooks fastest under the broiler — 4-5 minutes per side, about 4 inches from the flame, after an overnight marinade. No broiler? Bake at 350-400°F for 20-25 minutes instead. Either way, pull it at 130-135°F for medium-rare, and always slice thin, against the grain.

I hate waste. To me, waste represents the absolute worst thing we can do to the environment — after all the work of production, all the energy that’s gone into creating something to eat, to see it thrown away is a terrible shame. That’s where this recipe comes in.

I also like to save money, so when I’m shopping at my local market, I always check the markdown bins. The meat bin is one I check every time — with a little discretion, you can find great bargains if you’re ready to take it home and cook it immediately. That’s how I came across a large flank steak that looked great, and immediately thought of an easy London Broil.

Which Cut Is Used in London Broil? Flank Steak

Where the “London” came from is anyone’s guess — it’s actually an American dish. Ask for it in London and you’ll get a laugh or a blank stare. “London Broil” refers to a cooking method more than a specific cut, but flank steak is the classic choice — lean, budget-friendly, and it turns tender and juicy when scored, marinated, and cooked correctly.

Flank steak can be tough if not handled right. It’s lean, so its protein fibers aren’t broken up by fat marbling — you need specific techniques to make it work. A marinated London Broil is the answer.

Oven Temperature & Timing Table

Method	Temp	Time (3/4″-1″ cut)	Target Doneness
Broiler	High (broil setting)	4-5 min per side (8-10 min total)	130-135°F, medium-rare
Bake	350°F	20-25 min	130-135°F, medium-rare
Bake	400°F	18-22 min	130-135°F, medium-rare

Note: baked London Broil will keep cooking a bit after you pull it from the oven, so check at the low end of the time range with a meat thermometer.

The Importance of Marinating

Marinating is an age-old technique for tenderizing and adding flavor to a tough cut. There are health benefits too — a marinated cut is protected from the harsh direct heat of a broiler or grill, so the meat doesn’t form the unhealthy burned compounds you get without an oil coating.

Marinades are as varied as the spices in your cupboard — really just oil + acid. Here the acid is lemon juice or vinegar, though any fruit juice works, alongside any high-heat oil. The spices are up to you.

Time to Marinate

Give it time to work its magic, and help the marinade penetrate the meat with a piercing technique (below). If you don’t have all night, a quick marinator helps — some are just good flip-friendly containers, others use a vacuum to draw marinade into every fissure. I like the vacuum style since you can still set it in the fridge; skip the tumbler styles that need the meat left out of the fridge.

This is my most popular recipe on Baking Naturally, so I can recommend it with confidence. If you’re looking for what to make next, my Oven-Baked Country Style Ribs is another great one to try next time it’s on sale.

Easy London Broil – Questions and Answers

What cut of meat is actually used for London Broil?
“London Broil” refers to a cooking method more than a specific cut, but flank steak is the classic choice — a lean, budget-friendly cut that turns tender and juicy when scored, marinated, and broiled correctly.

Why do I need to score the meat so much?
Scoring liberally with a fork opens up channels for the marinade to penetrate deep into the meat, which is what breaks down the toughness of a lean cut like flank steak. It also means you won’t need to flip the bag or dish much overnight — the marinade gets pulled right in.

How long should I marinate a London Broil?
Overnight is ideal, and longer won’t hurt it. The combination of time and scoring is what tenderizes the meat, so don’t rush this step if you want a fork-tender result.

How do I know when it’s done without overcooking it?
London Broil should only be cooked to medium-rare or medium — bright pink to fainter pink in the center. Four to five minutes per side under the broiler is usually enough depending on thickness. Overcooking this cut makes it tough, so a timer is your best friend here.

Why does my London Broil turn out chewy?
The most common culprit is cutting with the grain instead of against it. Always slice across the grain in thin pieces — that’s what keeps each bite tender rather than stringy.

Can I use a different marinade?
Absolutely. The base recipe works well, but this post includes ten alternative marinades — from Huli Huli to Greek to Southwest Chili — so you can match the flavor to whatever you’re serving alongside it.

Can I cook London Broil in the oven at 350°F instead of broiling?
Yes — while broiling gives the best sear, you can bake London broil at 350°F if you don’t want to use the broiler. It takes about 20-25 min for a 1″ cut to reach medium-rare, but you’ll want to start checking at 20 minutes to reach your preferred doneness. Keep in mind it will continue to cook for 10 minutes out of the oven. Use a meat thermometer and pull it at 130-135°F for medium-rare.

What temperature should I broil London Broil at?
Broiling doesn’t use a set oven temperature — it’s the broiler’s high, direct heat instead. Preheat your broiler and pan for 10 minutes, then cook the meat about 4 inches from the flame for 4-5 minutes per side, watching closely so it doesn’t overcook.

How long do you cook London Broil in the oven?
For a 3/4″-1″ flank steak, plan on 8-10 minutes total under the broiler (4-5 minutes per side) after an overnight marinade. Baking at 350°F instead will take longer — about 20 to 25 minutes for medium rare.

Can you cook London Broil in the oven without a broiler?
Yes. Bake it at 350-400°F instead of broiling. Just know you’ll lose some of the char you get from direct broiler heat, so consider searing it in a hot pan first if you want that crust.

The easiest way to marinade is with a flippable Tupperware container.

Tried the recipe? Which marinade worked best for you? Leave me a note at the link above and let me know how it went.