Cody Casey
London Broil is a popular dish that can be prepared in several ways. One modern, convenient, and healthier method for cooking London Broil is using an air fryer. This method offers many benefits, including quicker cooking times and less oil usage. The air fryer can transform a less expensive cut of beef into a seriously delicious meal. The best part is that this rich, savoury dish comes out perfectly cooked every single time.
But how long should you cook it for?
| Characteristics | Values |
|---|---|
| Cooking Time | 7-10 minutes per pound, depending on the thickness and initial temperature of the meat |
| Total Cooking Time | 12-16 minutes for a 2-pound steak |
| Temperature | 400°F/200°C |
| Resting Time | 5-10 minutes |
| Internal Temperature | 115-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160°F for well-done |
| Doneness | Medium-rare to medium for a tender result |
| Pre-Cooking | Bring the meat to room temperature, pat dry, brush with oil, and season |
| Post-Cooking | Let the steak rest for a few minutes before slicing, the temperature will rise by about 5°F |
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What You'll Learn
Pre-cooking preparation
Preparing a London broil in an air fryer is a convenient, healthier, and quicker method of cooking this popular dish. It is important to note that London broil is not a cut of meat but a method of preparing a lean, thick cut of beef, typically a top round steak.
Bring the Meat to Room Temperature:
Take the London broil out of the refrigerator and let it sit for about 30 minutes to reach room temperature. This is an important step as it helps the meat cook more evenly, improving the texture and taste of your steak.
Prepare the Air Fryer:
Preheat your air fryer to 400°F/200°C for about 5 minutes. It is crucial to ensure your air fryer is fully preheated to achieve the desired temperature and cooking time.
Pat the Meat Dry:
Use paper towels to pat the London broil dry on all sides. Removing excess moisture will help achieve a better sear and crust on your steak.
Brush with Oil:
Lightly coat all sides of the meat with olive oil or another preferred cooking oil. This step promotes browning, helps prevent the meat from sticking to the air fryer basket, and keeps the steak moist.
Season Generously:
Season the London broil generously with salt and black pepper to enhance its natural beef flavor. You can also add other seasonings like garlic powder and onion powder, or use your favorite steak seasoning blend. If you want to add more flavor, consider marinating the steak for at least 8 hours but no more than 24 hours. A good marinade will help tenderize the meat and enhance its flavor.
Pound the Meat (Optional):
If you want to further tenderize your London broil, use the sharp, textured side of a meat mallet to lightly pound both sides of the steak. This process helps puncture the surface, making it easier for the marinade to penetrate and tenderize the beef.
Insert a Meat Thermometer (Optional):
If you want to monitor the internal temperature of your steak while it cooks, insert an instant-read meat thermometer into the thickest part of the meat before placing it in the air fryer. This will help you achieve your desired level of doneness accurately.
Now that your London broil is prepared, it is ready to be placed in the air fryer and cooked to your desired level of doneness. Remember to let the steak rest for a few minutes after cooking to allow the juices to redistribute, ensuring a flavorful and juicy steak.
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Cooking times and temperatures
The cooking time for London broil in an air fryer depends on the level of doneness you want to achieve. It is recommended to cook London broil rare to medium-rare to ensure the meat is tender. For a rare steak, the internal temperature should be 120-125°F. For a medium-rare steak, the temperature should be 130-135°F, and for a medium steak, the temperature should be 140-145°F.
To achieve a medium-rare steak, cook the London broil in the air fryer for 8-10 minutes on one side and then flip and cook for another 8-10 minutes on the other side. The total cooking time will depend on the size and thickness of the steak, with a 2-pound steak taking 14 to 16 minutes to cook. It is important to note that air fryers vary in performance, so you may need to experiment with cooking times to find the perfect setting for your desired level of doneness.
When cooking London broil, it is crucial to preheat the air fryer to around 400°F (200°C) and ensure proper air circulation by not overcrowding the basket. Before placing the steak in the air fryer, bring it to room temperature, pat it dry, and rub it with oil and your desired seasoning.
After cooking, let the steak rest for 5 to 10 minutes. This allows the muscle fibers to relax and the juices to redistribute, resulting in a more flavorful and succulent steak. The temperature will continue to rise slightly during this resting period.
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Resting the meat
The temperature of the meat will continue to rise slightly as it rests. If you want to check the temperature of your meat, you can use an instant-read meat thermometer. This is the best way to ensure your London broil is cooked to perfection. Always insert the thermometer into the thickest part of the meat.
If you are not serving the steak immediately after it has finished cooking, let it continue to cool on a rack. This will keep the crust crispy and allow for even cooling. If you have any leftover London broil, you can store it in the refrigerator for up to four days.
It is important to note that the cooking time and resting time of a London broil can vary depending on the weight and thickness of the meat, as well as the performance of your air fryer. As such, you may need to experiment with cooking times to achieve your desired level of doneness.
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Reheating leftovers
To store your leftovers, cut the meat into slices or leave it as a whole slab, then wrap it tightly in plastic wrap and aluminium foil or place it in an airtight container. Store it in the refrigerator for up to four days.
When you're ready to reheat your London broil, preheat your air fryer to 350°F. Place the leftover steak in the air fryer and reheat for 3 to 5 minutes, depending on the size and thickness of the cut. A very thick steak cut may take an additional 1 to 2 minutes. You can check if it's done by using a meat thermometer to ensure the centre is hot.
Let the steak rest for 5 minutes before serving. This helps retain heat and lets the muscle fibres relax and the juices redistribute, resulting in a more succulent and flavourful steak.
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Sides and sauces
While your London broil is cooking in the air fryer, you can prepare some side dishes and sauces to go with it. Here are some ideas:
Sides
- Green vegetables: Southern Green Beans, cooked spinach, peas, or asparagus. You could even try bacon-wrapped asparagus!
- Salad: A simple tossed green salad or something fancier like a Shaved Brussels Sprouts Salad.
- Air Fryer Baked Potato: A classic side dish that can be cooked in the air fryer alongside the steak.
- Other vegetables: Corn, or other roasted vegetables.
- Carbs: Mashed potatoes, macaroni and cheese, or French onion mushrooms.
Sauces
- Blue Cheese Butter: Top your steak with some blue cheese butter for a delicious, indulgent option.
- Blue Cheese Horseradish Sauce: This sauce can be served on the side to add a tangy, creamy dimension to your meal.
- Marinades: Before cooking, you can marinate your London broil in a variety of sauces and spices. Try a combination of balsamic vinegar, extra virgin olive oil, soy sauce, Worcestershire sauce, lemon, Dijon mustard, minced garlic, dried crushed rosemary, and dried thyme. Alternatively, use a store-bought marinade like Lawry’s Teriyaki with Pineapple Juice.
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Frequently asked questions
It takes about 7 to 8 minutes per pound to cook to a medium-rare doneness. The total cooking time for a 2-pound top round steak London Broil at 400 degrees F will be between 14 to 16 minutes.
Preheat your air fryer to 400° F/200 C for 5 minutes.
The best way to check is to use an instant-read meat thermometer. For rare, the internal temperature should be 120-125 degrees F, and for medium-rare, it should be 130-135 degrees F.
