Marinated in flavorful seasonings and broiled to a crispy crust, london broil is a crowd-pleaser on any occasion. Although the traditional london broil recipes calls for broiling the steak, there are many recipes for london broil which involves baking it at lower temperatures than the broiler. A common temperature is 350 degrees. The london broil cook time is key to achieving a good result at this temperature. Now the question. How long to cook london broil in oven at 350 degrees? Let’s cover this in this guide and tips on perfecting the recipe for the best oven baked london broil.
The short answer is that it takes 10 minutes to cook london broil at 350 degrees in the oven after an initial broiling session. London broil will not be london broil without the broiling to create the crispy crust. However, there are reasons why further baking at lower temperatures is required by some recipe. The traditional london broil recipe calls for broiling the steak for 5-7 minutes on each side or until the meat registers an internal temp of 135 degrees F on an instant-read thermometer. The result is a steak with a extra crispy crust and a medium rare meat. However, some may like their meat to be not so rare. However, broiling alone will be unable to produce a evenly cooked steak at such high temperatures. Hence, a lower cooking temperature is required for the london broil. In addition, if you have thick steak that exceed 1 inches, the uneven cooking will be more pronounced, with an obvious pink center when the exterior is fully done. That’s why, some recipes recommend to round out the broiling session with a baking session at lower temp to get the meat more evenly cooked.
While broiling is the only possible method of cooking authentic london broil, you can alter a bit the recipe to your liking. If you dislike the contrast between extreme crispy exterior and pink center that the broiler brings out, you can use lower cooking temperatures for the steak. For example, you can bake your steak at 425 degrees for 30 minutes. As long as you marinate the steak properly before cooking and cut it thinly across the grain, it still preserves the chance to be called london broil and can have an pretty generous crispy crust. London broil is not only about the temperature you cook the steak at. It’s also about the way you prep and serve it.
Cooking the steak at 400 degrees is not bad either. You can use this temperature in two ways. You can choose to fully bake the steak at 400 degrees for 40 minutes to get a milder crust. Or you can bake the steak at 400 degrees for 8 minutes after broiling it. This will help its pink center to cook through.
There is no need to guess which temperature is best for london broil, because its name says it all. London broil should be broiled at a high temperature ranging between 450-550 degrees F. But if you don’t like extremely crispy and brown steaks, you can lower the temperature to get the desired type of crust. We prefer the low broil at 450 degrees F because it’s the mildest broiler temperature and doesn’t result in an extremely tough and dark brown coating.
You can easily find tonnes of London Broil recipes online. But I have an easy recipe for london broil that I like to use. Here’s how to cook london broil in the oven.
First and foremost, prepare the marinade. Stir together olive oil, Worcestershire sauce, lemon juice, coriander, thyme, minced garlic, paprika, salt and pepper in a bowl. Put the steak into a ziploc bag and pour the marinade over it until it covers the steak completely. Seal the bag and toss into the fridge for 6-8 hours. You can also leave the steak to marinate at room temperature for 1-2 hours, if you are pressed for time.
Tip: A nice trick is to make some incisions on the london broil before marinating it. This guarantees the marinade will reach deeper into the flesh and make the steak super aromatic.
After marinating the london broil, remove it from the bag and let it come to room temperature. Then toss it into the preheated oven to 450 degrees and broil for 7 minutes on each side. If you like a crispier crust, choose the high broil setting and cook for 5 minutes on each side. Let the steak rest for 10 minutes after removing from oven.
Cut the steak into thin slices against the grain. If you cut with the grain, the meat will be chewier and tougher, so always stick to “against the grain” pattern.
The fastest way to make london broil is to use the high broil setting which corresponds to 550 degrees Fahrenheit. Considering that broiler (including low broil) cooks the steak really fast, there is no point in searching for ways to speed up the process.
London broil is very versatile when it comes to side dishes. It actually pairs well with a plethora of side dishes, from salads and roasted veggies to mac and cheese and soups. But we would like to emphasize the ideal combination between london broil and a creamy mash. Whether it’s mashed potatoes or mashed cauliflower, it will be a wonderful counterbalance for the crispiness and savoriness of the steak.
London broil is a cooking method to cook beef. It is not referring to any specific meat or part of the cow. This cooking method is about marinating a meat in spice and seasoning and then subject to broiling in the oven to create a crispy and crunchy crust.
London broil is not flank steak since it is a cooking method and it is not a name for any piece of meat. However, flank steak is often cooked using the london broil method which produces a steak of medium rare with crispy crust and succulent meat inside.
London broil is good for creating a steak with a crispy crust. It is specifically good for cooking a steak of rare to medium rare doneness since the broiling will create uneven cooking, causing the meat on the outer edges to cook faster than the inside. This will lead to the inner meat being pink and under-cooked. If you want a medium or even a fully cooked steak, then broiling alone will not be able to do this. If you want to broil the inner meat to fully cooked, then the outer edges will be burnt.
The typical cut of meat used for london broil is flank steak. However, london broil is not a cut of meat. It is a cooking method. But the flank meat is a good cut of meat for london broil. This is because compared to other part of the cow, this part is not as heavily used and thus is lean without a lot of the intramuscular fats that are harder to get cooked to a tender state, especially under the uneven cooking that results from the high temperature broiling.
I usually prepare 0.5 pound of london broil per person in a serving. This is a sufficient portion to fill up the stomach.
A good london broil marinade will be one which has olive oil, Worcestershire sauce, lemon juice, coriander, thyme, minced garlic, paprika, salt and pepper. Mix them well in a bowl. Then put the steak into a ziploc bag first before pouring this marinade over it until it covers the steak completely. Then seal the bag and let the steak absorbs the marinade flavors for 6-8 hours in the fridge.
The internal temperature of london broil is to reach 135 degrees Fahrenheit for medium rare doneness. Note that this temperature is to be taken at the thickest part of the steak as it takes longer to cook the thicker meat.