London barbecue recipe in the oven (easy!)

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Simple steak recipes are my favorite weekend dinners and special occasions because they are simple but delicious and special enough for the holidays. So today, let me show you how to make London barbecue in the oven! This London barbecue recipe has a super simple London barbecue marinade that can quickly cook very tender steaks in a barbecue machine in less than 15 minutes.

I have more steak recipes, because, who doesn’t like steak? !If you want to learn other simple steak making methods, please try Grilled tenderloin slices, New York Strip, or sirloin steak next time.

What is London barbecue?

London Roast is a method and style of marinating, cooking and slicing beef. A slice of beef is marinated for several hours, grilled on high heat, then sliced ​​on the grains and served.

What kind of meat is London barbecue?

Originally, London grilled steak was made with flank steak, but now it really refers to cooking methods rather than cutting. Some butchers label top rounds, coulotte, or other cuts as London roasts.

London barbecue marinade ingredients

This section explains how to choose the best marinated London barbecue ingredients, the role of each ingredient in the recipe, and alternative options. For measurement, please refer to the recipe card below.

• Flank steak – I prefer grass-fed beef for the best flavor and nutrition, but any flank steak or slices (such as top round steak or corot steak) with the London barbecue label in the butcher’s shop will do.
• olive oil – Or avocado oil.
• Coconut Amino Acids – Coconut Amino is a good gluten-free option (and That’s why I don’t like cooking with soybeans, But you can also use soy sauce.
• Lemon juice – Acidic ingredients such as lemon juice can make the meat tender. Fresh tastes best, but convenient bottled. You can also use lime juice instead. Vinegar, such as apple cider vinegar, red wine vinegar, or balsamic vinegar, has a similar effect.
• Worcestershire Sauce – This helps to give a rich flavor to the London barbecue marinade recipe. Although it contains a small amount of sugar, it can be ignored.
• garlic – Fresh garlic is the most delicious, but for convenience, canned garlic is also good. We use chopped garlic cloves, so both will work.
• Sea salt and black pepper
• Dried herbs – I used oregano and thyme, but Italian seasoning It’s also delicious.
• Compound butter – Mine is a mix of butter, garlic, fresh chives, fresh parsley and sea salt.get Compound butter instructions are here Ranked among the best in your London grilled steak recipes, in addition, it also includes the option of using other herbs if you wish.

How to cook London barbecue in the oven

This section shows how to make a London barbecue baked in the oven, with step-by-step photos and detailed information about the technique. For complete instructions, see the recipe card below.

• Mix the London roast marinade. Add olive oil, coconut amino, lemon juice, Worcestershire sauce, garlic, salt, black pepper, oregano, and thyme to the large zipper bag and mix together.
• Pickled. Add the flank steak to the ziplock bag and squeeze out the excess air. (Alternatively, you can mix the marinade in a small bowl and pour it over the steak in a large bowl or grill pan.) Gently massage the marinade into the steak. Refrigerate for at least 2 hours, but not more than 12 hours.
• Make compound butter. illustrate Making compound butter can be found here.

• bake. Remove the steak from the marinade and place it in a baking tray. When the broiler is preheated, let it sit at room temperature. Bake, turning halfway through, until the internal temperature reaches 130 degrees Fahrenheit (medium rare).If you prefer other maturity, please check my temperature chart Sirloin Steak Recipe Or the suggestions on the recipe card below.

• rest. Remove the steak from the grill (so that it will not continue to cook!) and let it rest for 10 minutes.
• piece. London roast should be thinly sliced ​​on the grain so that it is nice and tender.

How long does it take to cook London barbecue?

The London barbecue in the oven cooks quickly under the barbecue. The exact time depends on how thick your steak is, but for a 1-inch thick steak, it takes about 6-7 minutes per side.Use one Meat thermometer Cook it to 135 degrees Fahrenheit.

Tips for cooking London barbecue

Follow these tips to get the best way to make London barbecue!

• Use the correct marinade. A high-quality London barbecue marinade contains oils and acidic ingredients (such as lemon juice) that make the meat tender.
• Don’t over-marinate. Steaks should be marinated for 2-12 hours for the best flavor and texture. Over 12 hours, your meat will become mushy.
• Don’t overcook it. The steak will harden after being cooked, and it is medium thin to medium, which is most suitable for London barbecue.Use one Meat thermometer Cook it accurately.
• Face the grain slices. Cutting the steak against the grain destroys the muscle fibers and ensures that every bite is soft.

Other cooking methods

If you don’t want to cook London roast in the oven, you can use the same London roast marinade and cook it on the grill or stove.By any method, don’t forget Meat thermometer Check the degree of completion.

• Plancha – Cook on a grill over medium-high heat, 6-7 minutes per side (medium rare).
• stove – For steaks less than 1 inch thick, you can only cook on the stove, about 3 minutes per side, until browned. Then put it in a pan wrapped in foil for 5-10 minutes, using the residual heat to finish cooking. For thicker steaks, it is best to transfer to the oven after browning to complete the cooking. Depending on the thickness of the steak, it will take another 2-8 minutes in an oven at 400 degrees Fahrenheit. The cast iron frying pan is best for cooking London barbecue on the stove, because it heats up very well and produces a good charring effect, which can be directly from the stove to the oven if needed.

Storage instructions

• Shop: Store leftovers in the refrigerator for 2-3 days.
• Reheat: Reheat the sliced ​​steak in a hot pan until it becomes hot, or place it in a 300°F oven, add a little broth and cover with aluminum foil to lock in moisture. Be careful not to overcook.
• freeze: Freeze the steak in an airtight container for 2-3 months.

What to serve with London barbecue

Combine this London barbecue recipe with Vegetable side dishes:

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London barbecue recipe in the oven

Preparation time 15 minute

Cooking time 14 minute

Marinating and rest time 2 Hour 10 minute

total time 29 minute

raw material

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Add flank steak Zipper bag Add olive oil, coconut amino acids, lemon juice, Worcestershire sauce, minced garlic, sea salt, black pepper, oregano and thyme.

2. Seal the bag and press out the excess air. Massage the marinade into the steak with your hands and place it on the outside of the bag.Put the bag in the refrigerator at least 2 hours And up to 12 hours.

3. At the same time, if needed, Use the instructions here to make compound butter. Store in the refrigerator until ready to eat.

4. Remove the steak from the marinade and put it in Bakeware(Discard the remaining marinade.)

5. Cook London Barbecue Chicken About 12-14 minutes On each side, turn it in half until the internal thermometer reads 135 degrees Fahrenheit (57 degrees Celsius), indicating a medium rare.

6. Place the flank steak on the cutting board and let stand for one minute 10 minutesIf necessary, cut into strips and put a compound butter pan on top.

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Recipe notes

Serving size: 1/4 pound flank steak, or 1/4 of the entire recipe

The nutritional information includes only half of the marinade (because the other half is discarded) and does not include the optional compound butter.

nutrient content

The amount per serving. The amount in the formula description above.

Calories 254

fat 15.1g

protein 24.5g

Total carbohydrates 3.6-

Net carbohydrates 3.2g

fiber 0.4g

sugar 2.3-

The nutrients are provided out of courtesy. Have questions about the calculation or why you get different results?Please see our Nutrition policy.

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