This oven baked London broil is tender, juicy, and full of bold flavor thanks to a simple marinade and a quick stovetop sear before finishing in the oven. Served with a nutty, herb-packed homemade pesto, it’s an impressive yet approachable steak dinner that works just as well for a weeknight as it does for guests.
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Why You'll Love This London Broil Recipe
The first time I had London broil was at my grandparents’ house, and I still remember how “fancy” it felt, even though they told me it was one of their go-to guest dinners because it was affordable. It came out sliced thin, super tender, and plated like a restaurant steak dinner, and I was hooked. After that, I asked them exactly how they did it, then started testing my own version so I could keep the same old-school comfort, but make it more consistent for oven cooking. This is the London broil recipe I landed on, and it’s the one I make when I want a steakhouse-style meal without paying steakhouse prices.
What makes this oven baked London broil work is the method. The marinade builds deep savory flavor and helps tenderize the beef, the quick high-heat sear gives you that browned crust that makes it taste like it came off a grill, and finishing in the oven lets you hit the doneness you actually want without drying it out.
The biggest difference-maker is slicing it thin against the grain, because that’s what turns a tougher cut into tender, juicy bites. Add a bright, rustic pesto or any punchy sauce on top, and it goes from “budget cut” to “why does this taste so good” real fast. If you don't like pesto, it tastes great on its own or with this A1 steak sauce.
Ingredients You’ll Need
For the Steak:
- 1 flank steak or top-round steak (about 1½ pounds)
For the Marinade:
- 2 tablespoon olive oil
- 2 tablespoon Worcestershire sauce
- 2 cloves garlic, minced
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Pesto:
- ¼ cup roasted seeds (pumpkin, sunflower, or a mix)
- 2 tablespoon Parmesan cheese
- 2 cloves garlic, minced
- 1 large bunch fresh parsley
- ½ cup vegetable oil (more as needed for consistency)
- Salt & pepper, to taste
How To Cook London Broil In The Oven
Step 1: Marinate the Steak
In a mixing bowl, combine the olive oil, Worcestershire sauce, garlic, black pepper, and Italian seasoning. Place the steak in a shallow dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for at least 2 hours.
Step 2: Bring to Room Temperature
Remove the steak from the refrigerator about 30 minutes before cooking so it can come to room temperature. This helps it cook more evenly.
Step 3: Preheat and Sear
Preheat the oven to 350°F (175°C). Heat a cast-iron skillet over medium-high heat and add a small amount of oil. Sear the steak for 2–3 minutes per side, until a deep brown crust forms.
Step 4: Finish in the Oven
Transfer the skillet directly to the oven. Roast for 10–15 minutes, depending on thickness and your preferred doneness. Use a thermometer for accuracy (130°F for medium-rare, 140°F for medium).
Step 5: Rest the Steak
Remove the steak from the oven and let it rest for 15–20 minutes. This step is essential for juicy, tender slices.
Step 6: Make the Pesto
While the steak rests, add the roasted seeds, Parmesan, garlic, parsley, and vegetable oil to a food processor. Blend until the mixture comes together, scraping down the sides as needed. Add more oil if necessary to reach your desired consistency. Season with salt and pepper to taste.
Step 7: Slice & Serve
Slice the rested steak thinly against the grain using a sharp knife. Serve with the pesto spooned over the top or on the side.
Expert Tips To Make The Best London Broil
- Marinating matters. London broil cuts, like top round and flank, are lean and can taste chewy if you rush them. A marinade helps in two big ways: it adds flavor deep into the meat and softens the surface so the final slices are more tender. If you have time, aim for at least 4 hours, and overnight is even better. If you are short on time, even 60 to 90 minutes is still worth it, especially if you pat the meat dry before searing so it browns properly.
- Don’t skip the sear. That quick, hot stovetop sear is what gives you the steakhouse crust and the flavor you cannot get from oven roasting alone. You want a ripping hot pan, a little oil, and a fast sear on both sides until you get deep browning. The sear does not “seal in” juices, but it does create that browned exterior that makes London broil taste rich and beefy. Then the oven finishes cooking the inside gently so it stays juicy.
- Use a thermometer, not guesswork. London broil goes from perfect to overcooked fast because it's so lean. A thermometer is the easiest way to hit your exact doneness. Pull the meat a few degrees before your target because it will continue cooking as it rests. For reference, aim to pull it around 125°F for medium-rare and 135°F for medium, then let carryover heat finish the job.
- Resting is non-negotiable. Resting is what keeps this cut juicy and sliceable. If you cut too soon, the juices rush out onto the board, and the meat dries out even if you cooked it perfectly. Let it rest at least 10 minutes, and for a thicker piece of meat, 15 minutes is even better. Resting also makes slicing cleaner and more even.
- Always slice against the grain. This is the difference between tender slices and chewy ones. Look for the direction the muscle fibers are running, then slice across them, not with them. Keep your slices thin, especially with top round, because thinner slices feel more tender and soak up any juices or sauce on the plate.
- Pesto does not need to be fancy. A bright, rustic pesto is the perfect match for London broil because it adds fat, freshness, and punch to a lean cut. Using seeds instead of nuts keeps it affordable and still gives you great texture. The key is balancing it with enough olive oil and a little acid so it feels lively and cuts through the richness of the beef.
Recipe Variations To Try
- Garlic Butter London Broil: Skip the pesto and finish the sliced steak with garlic herb butter. Melt 4 tablespoons of butter with 2 minced garlic cloves, 1 tablespoon chopped parsley, and a pinch of salt. Spoon it over the warm slices right before serving so it melts into the meat.
- Chimichurri London Broil: Swap the pesto for a classic chimichurri sauce for a bright, tangy finish. Mix 1 cup chopped parsley, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon red pepper flakes. Stir in ½ cup olive oil and spoon over the sliced steak.
- Spicy London Broil: If you like heat, add ½ teaspoon crushed red pepper flakes to the marinade. You can also stir ¼ teaspoon cayenne into the pesto or chimichurri for a slow burn that pairs really well with beef.
- Grilled London Broil: Want smoky flavor? Grill it instead of oven-finishing. Sear over high heat for 3 to 4 minutes per side, then move to indirect heat and cook until it reaches your target temperature. Let it rest, then slice thin against the grain.
- Citrus Herb London Broil: Add brightness by mixing lemon into the sauce. Stir 1 teaspoon lemon zest and 1 tablespoon lemon juice into the pesto right before serving. It wakes up the flavor and pairs perfectly with a lean cut like top round or flank.
London Broil Recipe FAQs
What cut works best for London broil?
London broil is usually made with either flank steak or top round. Flank tends to be a little more forgiving and can feel more tender when sliced thin, while top round is leaner and benefits a lot from a good marinade and proper slicing. Both work great for oven baked London broil as long as you do not overcook it and you slice against the grain.
How long should I marinate London broil?
For the best flavor and tenderness, marinate for at least 4 hours if you can. Two hours works in a pinch, but longer gives you better results, especially with top round. Overnight is ideal if you are planning ahead.
Can I marinate longer than 2 hours?
Yes. You can marinate London broil up to 24 hours. Just keep it refrigerated and pat the meat dry before searing so you get a good crust. If your marinade is very acidic, stay closer to 12 to 18 hours so the surface does not get too soft.
What temperature should I cook London broil to in the oven?
This cut can overcook quickly, so using a thermometer is the best way to get it right. Medium-rare is usually the sweet spot for tenderness. Pull it a few degrees early because it will continue cooking while it rests.
How do I make London broil tender and not chewy?
Tender London broil comes down to three things: marinate long enough to build flavor, do not cook past your target doneness, and slice very thin against the grain. Slicing the right way shortens the muscle fibers and makes a huge difference in texture.
Why is my London broil tough?
The most common reasons are overcooking and slicing with the grain. London broil is lean, so once it goes too far past medium, it dries out fast. Also, if you slice in the same direction as the muscle fibers, every bite feels chewier. Let it rest, then slice thin against the grain.
Do I have to sear before baking London broil?
For the best flavor, yes. The sear creates a browned crust that gives you that steakhouse taste and makes the finished roast much more flavorful. If you skip the sear, the meat will still cook, but it will taste flatter and less rich.
How do I store leftover London broil?
Store leftover slices in an airtight container in the fridge for up to 4 days. Keep the sauce separate if you can, then add it after reheating so the steak stays flavorful and the sauce tastes fresh.
How do I reheat leftover London broil without drying it out?
Reheat gently. Add a splash of beef broth or water to a covered pan and warm slices over low heat just until heated through. Another great option is to eat it cold or room temperature in sandwiches, wraps, or salads, since reheating lean steak too aggressively can dry it out.
Can I make the pesto ahead of time?
Absolutely. Make it up to 3 days ahead and store it in the fridge. For the best color and freshness, press a thin layer of olive oil over the top before sealing the container. Stir before serving.
My Final Thoughts
This London broil recipe is flavorful, juicy, and surprisingly easy to pull off. With a simple marinade, a good sear, quick bake, and proper slicing, you get a steak dinner that feels special without being complicated. Paired with the fresh, nutty pesto, it’s a recipe that is guaranteed to impress even your toughest steak critics. If you make this recipe, leave me a comment and a review so I can hear your thoughts.
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