m. c. de marco: The New Kitchen Cookbook

Baked London Broil

Most London Broil recipes treat it the cut like a steak, but I tend to get chunky ones from Costco that don’t cook through well and might be sitting around waiting for the seder to get to the good (eating) part, so I was looking for more of a long bake. I found a recipe for a 3–5 lb. cut at Genius Kitchen, that I cut down to 2 lb. or so and altered for Passover. The end result is not unlike my briskette recipe.


  • 2 lb. london broil beef
  • 2 T. olive oil
  • 2 T. plus 2 tsp. apple cider vinegar
  • 1 ½ T. beef broth, chicken broth, wine, or soy sauce
  • 1 onion, diced
  • 3 cloves garlic, mashed or minced
  • 1 ½ T. brown sugar
  • ¼ tsp. black pepper
  • 1 tsp. salt (omit if using soy sauce)
  • a generous dash thyme (optional)


  1. Optionally, fry the onions a bit.
  2. Mix all ingredients in a meat-sized container.
  3. Marinate the meat in them overnight.
  4. Preheat the oven to 400°.
  5. Optionally broil or brown the meat before baking.
  6. Transfer the beef and marinade to the smallest baking dish that will fit it.
  7. Bake 1 hour (½ hour per pound).


The original recipe called for soy sauce instead of broth.

It permitted shorter marination times, but required a bag. In that case you might want to make it a day before serving. Another option is to cut it up after the first cook and reheat in slices.

For slow-roasting, reduce heat to 300° and bake about 1 hour per pound.