This Oven Baked London Broil is marinated so its super tender. Top that with homemade chive butter and you have a delicious weeknight meal.
Our family loves a nice steak dinner every now and then. And though rib eyes are my personal favorite, there is something to be said about London broil.
They're not as tender as a strip steak, porterhouse or rib eye, but when marinated it helps to seal in the juices and make it extra tender.
Plus the larger cut goes a long way when you're feeding a lot of people.
This steak is also usually less expensive than its counterparts; which makes your meal a little more affordable.
Because we live in NJ and it gets pretty darn cold in the Winter months, we tend to only grill eight or nine months out of the year.
So I wanted to experiment with a new recipe where we can enjoy one of our favorites without having to go outside to cook and made this Oven Baked London Broil.
This steak dinner was super tender and with the addition of Chive Butter was absolutely delicious!
You can use this recipe for any cut of beef, but I used a top round cut that was about 2-pounds and fed 4 people.
You'll want to marinate the steak the night before or for at least 8 hours before cooking.
What is London Broil?
What is commonly known as London Broil isn't actually a cut of beef, but rather the way it is cooked. It generally refers to a thick cut of meat such as flank steak or top round.
Because it is lean and tends to be tougher, it's best when marinated and cooked over high heat.
- Small Bowl
- Resealable Plastic Bag
- Oven Safe Dish (broiler or cast iron pan)
- Meat Thermometer
- Cutting Board
Though this recipe calls to broil in the oven, you can also use a cast iron skillet to cook this steak on top of the stove.
Top Round Steak: You can also use flank steak, blade roast or sirloin tip roast. The steak should be at least 2-inches thick. If using a marbled piece of beef like a rib eye or strip, you can marinate for 4 hours.
Extra Virgin Olive Oil
Soy Sauce: I use low sodium, but gluten free would be alright too.
Light Brown Sugar
Butter: Bring the butter to room temperature before preparing.
Chives: Fresh chopped or dried chives will work in this recipe.
How do you make Oven Baked London Broil?
Combine the oil, soy sauce, lemon juice, brown sugar, garlic powder, salt and pepper in a small bowl; then whisk. Add the steak to a resealable plastic bag; then pour in the marinade.
Place the sealed bag in the refrigerator overnight or for at least 8 hours; then remove from the refrigerator 15 minutes prior to cooking.
When ready to cook, preheat the oven to the broil setting and move the rack to the 2nd rung from the top so it's not too close to the heating element.
Discard the marinade and place the steak in an oven safe baking dish, broiler pan or cast iron pan and place in the oven. Cook 6-8 minutes per side depending on your personal preference.
If your oven has a broiler section on the bottom, use as you normally would and cook the steak 4-6 minutes per side to make sure it doesn't get too overcooked for your liking.
Using a meat thermometer is best to determine doneness. Remove from the oven; then allow to rest for 10 minutes before thinly slicing against the grain.
- Rare: 125 degrees F; bright red in the middle
- Medium-Rare: 135 degrees F; red in the middle
- Medium: 145 degrees F; pink at the center
- Medium-Well: 150 degrees F; slightly pink at the center
- Well-Done: 160 degrees F; little to no pink
How do you make Chive Butter?
Combine the softened butter and chives together in a small bowl; then place on saran wrap and roll into log shape.
Refrigerate the butter for at least 1 hour until it hardens; then slice and place on top of the cooked steak.
After slicing the steak, place on a serving platter with slices of prepared Chive Butter. This Oven Baked London Broil would go perfectly with the following accompaniments:
Side Dish: Stuffed Pesto Baked Potatoes, Balsamic Mushroom Risotto, Au Gratin Potatoes (Copycat Capital Grille Copycat) or Sour Cream & Chive Yukon Gold Mashed Potatoes
Vegetables: Sautéed Balsamic Spinach, Paprika, Rosemary and Cheese Cauliflower Popcorn, Rosemary Roasted Carrots, or Garlic and Herb Creamed Corn
Having leftovers isn't a bad thing. In fact, there are quite a few recipes you can make into new meals!
Here are a few of our favorites:
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Steak Recipes
- Red Wine Rosemary Marinated London Broil
- Tuscan-Style Grilled Rib Eye Steak
- Flank Steak with Spinach and Havarti
- Madeira Marinated London Broil
- Wine &Balsamic Marinated Filet Mignon
- Jack Daniels Marinated London Broil
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Oven Baked London Broil with Chive Butter
- Resealable Plastic Bag
- Oven Safe Baking Dish (broiler or cast iron pan)
- 2 pounds top round steak
- ½ cup soy sauce
- ⅓ cup extra virgin olive oil
- ¼ cup light brown sugar
- 2 tablespoons lemon juice
- ½ tablespoon garlic powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- 8 tablespoons butter (room temperature)
- 1 tablespoon chopped chives
For the London Broil
- Combine the soy sauce, oil, brown sugar, lemon juice, garlic powder, salt and pepper in a small bowl; then whisk. Add the steak to a resealable plastic bag; then pour in the marinade.
- Place the sealed bag in the refrigerator overnight or for at least 8 hours; then remove from the refrigerator 15 minutes prior to cooking.
- When ready to cook, preheat the oven to the broil setting and move the rack to the 2nd rung from the top so it's not too close to the heating element.
- Discard the marinade and place the steak in an oven safe baking dish, broiler pan or cast iron pan and place in the oven. Cook 6-8 minutes per side depending on your personal preference. (Using a meat thermometer is best to determine doneness.)
- Remove from the oven; then allow the steak to rest for 10 minutes before transferring it to a cutting board and thinly slicing against the grain.
For the Chive Butter
- Combine the softened butter and chives together in a small bowl; then place on saran wrap and roll into log shape.
- Refrigerate the butter for at least 1 hour until it hardens; then slice and place on top of the cooked steak.
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