Hey y’all! If you’re craving steakhouse-quality flavor without firing up the grill, this Easy Oven Steak (London Broil) recipe will steal the show. With a quick, flavor-packed marinade and a zesty herb butter, every bite is juicy, tender, and bursting with herby goodness—perfect for weeknight dinners, special occasions, or whenever you want to impress your guests at home. Let’s get cooking!
Why You’ll Love This
- Simple prep and oven-friendly—no grilling required!
- Bold, savory marinade guarantees maximum tenderness and flavor.
- Herb butter adds a luscious, restaurant-worthy finish.
- Perfect for feeding a family or a small crowd.
- Flexible marinating time fits your schedule—just 4 hours or up to overnight.
Ingredients
- 1 ½ – 2 1/2 pounds flank steak (London Broil)
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 teaspoons lemon zest
- 1 clove garlic, finely minced
- 1 1/2 tablespoons chopped fresh chives
- 2 tablespoons finely minced herbs (choose 2-3: parsley, tarragon, thyme, oregano, rosemary, basil)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Directions
Prepare the steak
- Tenderize the steak: Place your London Broil or flank steak on a cutting board and use a meat mallet to gently pound both sides, breaking down connective tissue for extra tenderness. If you don’t have a mallet, the side of a canned good works in a pinch.
Make the Marinade
- Mix the marinade: In a large freezer bag, combine olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, paprika, dried oregano, dried parsley, dried basil, pepper, dried thyme, dried rosemary, salt, and, if desired, red pepper flakes. Stir or shake until thoroughly blended. Set aside 2 tablespoons of marinade for drizzling later.
- Marinate the steak: Add the steak to the bag. Remove extra air, seal tightly, and massage the marinade into the meat through the bag to coat every nook. Place in the fridge for at least 4 hours (up to 12 hours for best results), turning occasionally. While it marinates, prepare the herb butter.
Make the Herb Butter
- Blend the butter: In a medium bowl, combine softened butter, lemon zest, minced garlic, fresh chives, your chosen chopped herbs, salt, and pepper. Mash together until completely blended.
- Shape and chill: Scoop the blended butter mixture onto a sheet of plastic wrap. Shape it into a log, rolling up the wrap and twisting the ends to secure. Refrigerate for about 1 hour, or until the butter is firm and easy to slice.
Cook the Steak
- Prepare to broil: Remove steak from the marinade and place on a foil-lined baking dish. Let it come to room temperature for 20 minutes. Meanwhile, preheat your oven’s broiler to high (about 550°F/290°C), letting it heat for a good 10 minutes.
- Broil the steak: Position the baking dish about 6 inches below the broiler. Cook for 5-7 minutes per side (a thicker steak may take up to 8 minutes per side), until a meat thermometer reads 130–135°F for medium-rare, or 140–145°F for medium. Remember, broiling time varies by steak thickness, so check early!
- Rest and serve: Transfer the steak to a cutting board and rest for 10 minutes to lock in the juices. Slice thinly across the grain and drizzle with your reserved marinade. Top slices with medallions of the chilled herb butter just before serving.
Notes
- Always slice your London broil against the grain for the most tender results.
- Don’t skip resting the steak after cooking—the juices will redistribute and keep your steak juicy.
- Be sure your broiler is preheated for an evenly seared, flavorful crust.
Variations
- Swap balsamic for red wine vinegar for a slightly tangy twist.
- Add a pinch more red pepper flakes if you want extra heat.
- Try different herb butter combos—chive and tarragon, or rosemary and basil.
Required Equipment
- Meat mallet (or heavy can)
- Large freezer bag or glass bowl for marinating
- Foil-lined baking dish
- Plastic wrap
- Meat thermometer
- Sharp chef’s knife
- Cutting board
Storage Instructions
- Leftover steak will keep in an airtight container in the fridge for up to 3 days.
- For longer storage, slice and freeze in a freezer-safe bag for up to 2 months; thaw overnight in the fridge before reheating.
- Herb butter can be refrigerated for 1 week or frozen for up to 2 months.
Suggested Pairings & Serving Recommendations
- Serve with roasted potatoes, garlicky green beans, or a crisp Caesar salad.
- Pair with your favorite red wine, garlic bread, or herbed rice for a complete meal.
- Leftovers make amazing steak sandwiches or salads the next day!
Pro Tips
- Marinate as long as possible (overnight is best) for ultra-juicy steak.
- Let steak warm up a bit at room temperature before broiling for more even cooking.
- Always use an instant-read thermometer to avoid overcooking.
FAQs
- Can I use another cut besides flank steak for London Broil?
- Yes! Top round is also a classic choice and works wonderfully in this recipe.
- What if I don’t have a broiler?
- You can roast at 450°F, flipping halfway, but expect a slightly less crisp crust.
- How do I tell which way the grain runs?
- Look for the long lines in the steak—slice across (perpendicular) for supremely tender strips.
Prep time: 15 minutes (plus marinade)
Cook time: 12-16 minutes
Total time: 4 hours 30 minutes (includes marinating)
Ingredients
- 1 ½ -2 1/2 pounds flank steak
- 1/2 cup olive oil
- 1/3 cup reduced sodium soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons brown sugar
- 1 1/2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes (optional)
- 8 tablespoons (1 stick) unsalted butter, room temperature
- 1 1/2 teaspoons lemon zest
- 1 clove garlic, finely minced
- 1 1/2 tablespoons chopped fresh chives
- 2 tablespoons finely minced herbs (pick 2-3 of your favs: parsley, tarragon, thyme oregano, rosemary, basil, etc.)
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
-
1Place your London Broil or flank steak on a cutting board and use a meat mallet to gently pound both sides, breaking down connective tissue for extra tenderness. If you don’t have a mallet, the side of a canned good works in a pinch.
-
2In a large freezer bag, combine olive oil, soy sauce, balsamic vinegar, lemon juice, brown sugar, Worcestershire sauce, Dijon mustard, onion powder, garlic powder, paprika, dried oregano, dried parsley, dried basil, pepper, dried thyme, dried rosemary, salt, and, if desired, red pepper flakes. Stir or shake until thoroughly blended. Set aside 2 tablespoons of marinade for drizzling later.
-
3Add the steak to the bag. Remove extra air, seal tightly, and massage the marinade into the meat through the bag to coat every nook. Place in the fridge for at least 4 hours (up to 12 hours for best results), turning occasionally. While it marinates, prepare the herb butter.
-
4In a medium bowl, combine softened butter, lemon zest, minced garlic, fresh chives, your chosen chopped herbs, salt, and pepper. Mash together until completely blended.
-
5Scoop the blended butter mixture onto a sheet of plastic wrap. Shape it into a log, rolling up the wrap and twisting the ends to secure. Refrigerate for about 1 hour, or until the butter is firm and easy to slice.
-
6Remove steak from the marinade and place on a foil-lined baking dish. Let it come to room temperature for 20 minutes. Meanwhile, preheat your oven’s broiler to high (about 550°F/290°C), letting it heat for a good 10 minutes.
-
7Position the baking dish about 6 inches below the broiler. Cook for 5-7 minutes per side (a thicker steak may take up to 8 minutes per side), until a meat thermometer reads 130–135°F for medium-rare, or 140–145°F for medium. Remember, broiling time varies by steak thickness, so check early!
-
8Transfer the steak to a cutting board and rest for 10 minutes to lock in the juices. Slice thinly across the grain and drizzle with your reserved marinade. Top slices with medallions of the chilled herb butter just before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480cal
Protein:
36 gg
Fat:
36 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
8 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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