The Best Air Fryer London Broil Recipe (2024)

FAQs

Which cooking method is preferred for London broil? ›

However, when prepared properly, a London broil can be just as delicious as any expensive cut of meat. In terms of how to cook a London broil, the most classic technique is to broil!

The Air Fryer Steak was also delicious and cooked rare too. It took a little longer to cook probably due to the 50 degrees temperature difference. I found no big difference in taste between the two methods of cooking, however, I did like the outside texture better using the Broiler.

The best way to ensure a juicy steak is to use high heat to cook the steak quickly, which will bring it to the proper temperature without drying it out. Remember to rest your steak after air frying to allow the meat to reabsorb juices and complete its cooking time without direct heat.

Place London Broil in cold water and add baking soda. Let meat soak for 15-30 minutes. No more than thirty minutes.

Remove the meat from the marinade and pat it dry with paper towels. In a skillet over high heat, sear the steak for about 2 minutes. Flip and sear the other side of the steak for about 2 minutes. Place the skillet in the oven and cook for about 6 minutes.

Whatever you do, don't overcook your meat, says Thomason—this is the most important tip, she says. "If you like your steak more well done, this is not the cut for you. Once London broil cooks to medium or beyond, the lack of fat in this hard-working muscle will cause your steak to become tough and dry," she says.

Your steak will cook through, if left on just one side. However, because flipping can place a different part of the steak closer to the heating element (for an air fryer, this is at the top), a steak will cook more evenly if flipped halfway through.

Rub with oil and season both sides of steak with crushed peppercorns and salt. Place steaks in air fryer basket so that they are not touching and there is plenty of room for the air to circulate between them. If you're using a larger cut (like ribeye), you might have to cook one at a time.

No. You don't need to sear your steak before putting it in the air fryer. The air fryer will take care of the good sear on your steak. While cooking an air fryer steak, you just need to prepare your steak according to your recipe, rubbing or marinating, and preheat the air fryer.

Don't use steaks that are less than an inch in thickness. Thin steaks are prone to overcooking quickly and becoming chewy. To enjoy the best flavor and texture, allow the steaks to come to room temperature for at least 30 minutes before cooking them in the air fryer. I typically remove them before I do any prep.

What type of steak is best for an airfryer? ›

what type of beef is best in the air fryer. As with all dry-heat cooker methods (grilling, broiling, pan frying and oven roasting), tender beef cuts perform best in the air fryer. Those cuts include Top Sirloin, KC Strip, Ribeye, Tenderloin and Tri Tip. Ground beef also can be easily prepared in an air fryer.

Preheat a 3.5-quart air fryer to 400 degrees F. Season the steak on both sides with a generous pinch of salt and several grinds of black pepper. Place the steak in the center of the air fryer basket and cook until desired doneness, about 10 minutes for medium-rare, 12 minutes for medium and 14 minutes for medium-well.

Besides velveting the meat prior cooking, the meat in restaurants may be marinated with chemical meat tenderizers. The active ingredients are usually papain or bromelain, which are enzymes extracted from fruits.

A London broil is generally a tough cut of meat, but it has great flavor. If prepared correctly, it becomes a flavorful steak with a nice beefy taste and tender chew. Since it is marinated before being cooked, it will take on the flavors of those ingredients.

But, when you treat a London broil like a regular steak—cooked medium rare, either grilled or pan-seared and butter-basted with salt and pepper or dry-rubbed with your favorite spice mix—it will not disappoint.

Top round and bottom round cuts come from the back end of the cow. The top round is very lean but tends to be more tender than the bottom round, and is often cut into steaks (which are sometimes labeled "London broil"). The bottom round, which is divided into a bottom round roast and a rump roast, is a bit tougher.

Broiling is cooking by direct heat from a flame, electric unit, or glowing coals. Meat is cooked one side at a time. Choose tender beef steaks, lamb chops, cured ham slices, and bacon for broiling. Use steaks or chops cut 1 to 2 inches thick.

You can use a London broil for almost any recipe calling for flank steak. The steak can also be slow-cooked for rich-tasting, tender results.

Preheat the oven to 350 degrees F (175 degrees C). Place London broil in a roasting pan. Pour stewed tomatoes over meat and sprinkle with garlic salt. Roast in the preheated oven until meat is fork tender, 2 1/2 to 3 hours.