Q&A for How to Cook London Broil in the Oven

Yes, you can simply put a London broil in a pan, sprinkle seasoning on it, and broil it, being careful to watch the time.

Instead of throwing it out, you drain the excess marinade into a small sauce pan. Near the end of the cooking time for the meat, saute mushrooms in the marinade, bringing to a full boil and reducing the liquid by a third. If short of liquid, a frozen cube of homemade broth can be added at the beginning of the saute.

No. Even a larger cut should only be done four or five minutes per side. It varies based on the size of your broil, so use a meat thermometer to gauge doneness.

You could, but you wouldn't have much success in making a good-tasting London broil. It is cooked hot and fast to seal in the juices created with the marinade and maximize the flavor on the edges by searing the meat.

You should cook the broil for 3 hours at 425 degrees Fahrenheit.

Yes, you can add anything that you would like to the London broil.

I simmer it on top the stove for hours. Or I bake at 300-325ºF for about 1 hr per pound. I find no beef cooks well under a 3 lb. piece. Remove the meat and any veggies. Simmer the broth till it is reduced. Add what you like, like sour cream, heavy cream, arrowroot, balsamic, wine, whatever. Can’t mess it up doing it this way.

The oven rack should be 4-6 inches from the element. That is an optimal distance.