How to Cook London Broil an Oven at 375F

When we think about traditional family dinner ideas, one of the first that comes to mind is the London broil. This tender meat cut is large enough to serve a big table and offers great flavor and juiciness. And if you wonder what the best temperature to prepare the recipe is, a high-heat oven cooking at 375F is a great place to start.

Of course, like every oven-roasted meat recipe, you need a few guidelines to prepare the best tender London broil dish. And here, you’ll see that the menu isn’t only easy to prepare but also takes little time.

Tips for Oven-Cooked London Broil

While many ideas for cooking London broil in the oven exist, some tips remain recurrent. Like these below;

Marinate

The meat should be soaked in a spicy marinade before cooking for the best infusion of complex flavors. You can choose between two to six hours for a quick marinating or overnight for a more robust flavor. The spices and seasoning will then have time to seep into the tissues, leaving you with a juicy and delicious experience when it’s ready.

Cook on High

You need the oven to be preheated to a high temperature, and 375F is a decent level to consider. The meat will broil quickly at this temperature while retaining most of the moisture and flavor infused from the marinade.

Sit before Serving

As with most meat recipes cooked in the oven, the juice tends to rise to the surface after doneness. So, it’s always best to let the London broil sit for at least ten minutes before you slice it up for serving. Failure to wait will cause the juice to run out, leaving you with a dry, somewhat tough chew.

Cooking London Broil at 375F in the oven

Cooking London broil in a 375F oven is more straightforward than most people think. And to prove it, take a look at this brief recipe summary below;

 

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Choosing the Meat

You may have confused the term London broil as the name of a beef cut, but this is far from true. London broil is the title given to any meat cut marinated overnight and then broiled at high heat in an oven. Still, you’ll need to know the best beef cuts for this recipe if you want to achieve a splendid result. As such, top round or flank steak is the best option for this purpose.

While top round or flank steak is a tough beef cut, it readily accepts the marinade prepared for this recipe. This process gives the meat a balance between tenderness and chewiness, as the tissues hold enough moisture after cooking. But most butchers will have the beef cut under the name tag ‘London Broil round steak.’

Prep the Marinade

You’ll need a marinade that balances the right amount of sweet, savory, and umami to make this recipe. As such, combine lemon juice, olive oil, soy sauce, Italian seasoning, garlic, Worcestershire sauce, pepper, and salt for this purpose. Of course, you may feel the spice combination is too complex, and if so, a more straightforward option is available. If so, a decent mixture of honey, Italian dressing, and soy sauce will also do the trick.

Marinate the Meat

Close the meat in a Ziploc bag along with the marinade, then shake thoroughly, so the mixture covers it. Then, refrigerate the meat for two to eight hours.

 

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Broil the Meat

Place the meat in a baking container and broil it in the oven preheated at 375F for five to six minutes. Then flip the meat and cook the other side for another three to four minutes. The London broil is ready when the internal meat temperature hits 135 for medium-rare. But if you prefer it well done, let it cook till the temperature reaches 145F.

Resting and Serving

When the meat is ready, be sure to let it rest for at least five to ten minutes before you slice. While it does, the juice will redistribute along with the tissues and be locked in for a moist chew. And when serving, do slice the London broil thinly against the grain. London broil goes perfectly with mashed potatoes but can also be presented with green beans, buttery rolls, grilled or roasted asparagus, and brown rice. But you can still pair the recipe with your favorite vegetables if desired.

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