Write an article based on this "Preheat the oven to 400 °F (204 °C). Wrap the marinated meat in aluminum foil and place it on a baking sheet. Cook the steak for 45-50 minutes. Remove the London broil from the oven and unwrap the foil packet. Let your London broil rest for 5-10 minutes before enjoying."

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Set the oven to “Bake,” or use “Convection” to decrease your overall cook time by 5-10 minutes. To make the best use of your time, allow the oven to begin heating up while you finish preparing the meat. If you decide to go with convection, reduce the temperature of the oven to 375 °F (191 °C) to account for the more efficient heating. That way, the outside of the steak won't get done before the inside. After draining the  marinade from the steak, place it in the middle of a large sheet of heavy-duty foil. Fold both sides over the top to seal it up. This will create a small packet to trap heat and prevent the flavorful juices from escaping as the meat cooks.  Make sure the packet is loosely bundled. While you want to lock in as much heat as possible, it’s important for air to be able to circulate inside the foil, as well. If desired, you can also add a small handful of chopped vegetables to the foil before closing it up. Sliced bell peppers, onions, and other veggies that cook relatively quickly make good choices. Slide the baking dish onto one of the oven’s center racks. Shut the door and set a timer so you’ll know how long the meat has been cooking.  Since the oven’s conventional settings heat more evenly than the broiler, there’s no need to turn the steak as it cooks. After cooking for 45-50 minutes, you London broil will be about medium. Knock off 12-15 minutes if you'd prefer your meat a little rare, or add an extra 10-15 to get it closer to well done. Carefully peel back one corner of the packet, lifting the foil towards you so that the steam escapes in the opposite direction. Once most of the steam has dissipated, finish unfolding the rest of the packet.  Be careful when unwrapping the foil packet—the steam that escapes will be very hot. If necessary, grab a pair of tongs or a thick oven mitt to protect your hands. At this point, you can cut into the steak to make sure it's done to your liking. Once it’s had time to cool, cut the meat into thin slices, making sure to run your knife against the grain. Drizzle the juices collected at the bottom of the foil packet over the meat for even more flavor. Store any uneaten portions of meat in an airtight container in your refrigerator and consume them within 3-4 days.