Air Fryer London Broil Recipe

So, you’ve got that craving for a juicy, tender steak but the thought of firing up the grill in the rain (or snow, depending on where you are!) or dirtying a dozen pans just to make dinner makes you want to just order takeout, right? Been there, done that, bought the T-shirt. But what if I told you that your trusty air fryer is about to become your new best friend for steak night? Especially when it comes to the often-intimidating London Broil.

Why This Recipe is Awesome

Let’s be real, London Broil sometimes gets a bad rap for being a bit… tough. Like that one relative who refuses to soften up even after a few drinks. But in the air fryer? Oh honey, it’s a game-changer. This recipe isn’t just easy; it’s practically idiot-proof. Seriously, even I, a person who once set off the smoke alarm with toast, can nail this. It takes way less time than grilling or pan-searing, cleanup is a breeze (hello, one air fryer basket!), and you get a beautifully crusted, tender steak every single time. Plus, who doesn’t love showing off their “chef skills” with minimal effort?

Ingredients You’ll Need

No fancy, obscure ingredients here, promise. Just the good stuff you probably already have lurking in your pantry.

• London Broil: About 1.5 – 2 lbs. Ask your butcher for flank steak or top round if they don’t explicitly label it “London Broil.” It’s essentially a cut meant for quick cooking and then slicing thin.
• Olive Oil: About 1-2 tablespoons. Your steak’s best friend for getting that gorgeous crust.
• Salt: Kosher or sea salt, to taste. Don’t be shy!
• Black Pepper: Freshly ground, if you’re feeling fancy (you are, right?).
• Garlic Powder: About 1 teaspoon. Because garlic makes everything better. It’s science.
• Onion Powder: About 1 teaspoon. Garlic’s quieter, equally awesome sibling.
• Paprika: 1/2 teaspoon. For a little color and a hint of smoky sweetness.
• Optional Steaky Goodness: A dash of Worcestershire sauce in the rub, or a pat of butter for finishing after cooking. Trust me on the butter.

Step-by-Step Instructions

1. Prep Your Steak: First things first, get that London Broil out of its packaging and pat it dry, dry, DRY with paper towels. This is crucial for getting a nice sear. Then, rub it all over with olive oil.
2. Season Like a Pro: In a small bowl, mix together your salt, pepper, garlic powder, onion powder, and paprika. Then, generously sprinkle and rub this magical mixture all over your steak. Don’t forget the sides!
3. Preheat the Beast: Fire up your air fryer to 400°F (200°C). Let it preheat for about 5 minutes. A hot air fryer means a better crust, less stickage, and a happier chef (you!).
4. Air Fry Time! Carefully place your seasoned London Broil in the air fryer basket. Don’t overcrowd it; if it’s a huge piece, you might need to do it in two batches, or cut it in half. Cook for 12-18 minutes, flipping it halfway through.
5. Check for Doneness: This is where a meat thermometer is your MVP. For medium-rare, aim for 125-130°F (52-54°C). For medium, 130-135°F (54-57°C). Remember, it will continue to cook a bit after you pull it out.
6. Rest, You Magnificent Beast: THIS IS THE MOST IMPORTANT STEP. Seriously. Once cooked, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. Tent it loosely with foil if you like. This allows the juices to redistribute, giving you a tender, flavorful steak. Skip this, and you’ll end up with a dry, sad piece of meat. Don’t be sad.
7. Slice and Serve: Finally, slice your rested London Broil thinly AGAINST THE GRAIN. This is key for tenderness! Serve it up with your favorite sides and bask in the glory of your air fryer prowess.

Common Mistakes to Avoid

Even though this recipe is easy, there are a few rookie errors that can derail your steak-sperience:

• Not Patting the Steak Dry: If your steak is wet, it’ll steam instead of sear. And nobody wants a steamed steak.
• Forgetting to Preheat: You wouldn’t put a cake in a cold oven, would you? Same principle here. Always preheat your air fryer.
• Overcrowding the Basket: Air fryers need space for air to circulate. If you pack the basket too full, your steak won’t crisp up nicely. Do smaller batches if needed.
• Skipping the Rest: We talked about this. It’s a non-negotiable step. Just walk away from the steak for a few minutes. It’ll be okay. You’ll be okay.
• Slicing With the Grain: London Broil has distinct muscle fibers. If you slice parallel to them, you’ll get stringy, chewy pieces. Always cut across those lines for maximum tenderness.

Alternatives & Substitutions

Feeling adventurous? Or just out of something? No worries, we’ve got options!

• Different Cuts: No London Broil? No problem! This method works great for flank steak, top round, or even skirt steak. Just be mindful that thinner cuts will cook faster, so keep an eye on that thermometer.
• Marinade Magic: Instead of a dry rub, you can absolutely marinate your London Broil for a few hours (or overnight!) for extra flavor and tenderness. Just remember to **pat it very dry** before air frying to ensure a good crust.
• Spice it Up: Don’t like paprika? Swap it for smoked paprika, a pinch of chili powder, or even a pre-made steak rub you love. Make it your own!
• Herbaceous Finish: A sprinkle of fresh chopped parsley or chives after resting adds a lovely pop of color and freshness. Highly recommend, IMO.

FAQ (Frequently Asked Questions)

Got questions? I’ve got answers (and maybe some sass).

• “Can I skip preheating the air fryer?” Well, technically you *can*, but why hurt your steak like that? Just kidding (mostly). Preheating is essential for a good sear and even cooking. Don’t skip it!
• “How do I know my steak is truly done?” Your eyes are great, but a meat thermometer is better. It’s the only way to be sure without cutting into it and losing those precious juices. Get one!
• “My London Broil is really thick, will the time change?” Yep! Thicker cuts will definitely need more time. Always go by the internal temperature, not just the clock.
• “Can I put frozen London Broil straight into the air fryer?” Oh honey, no. Please defrost your steak completely first. Frozen meat won’t cook evenly, and you’ll likely end up with a tough, dry exterior and a raw interior. No thanks!
• “What if I don’t have olive oil?” Any high-smoke-point oil will do! Avocado oil, grapeseed oil, or even vegetable oil can work in a pinch.
• “Why is my steak tough even after resting and slicing against the grain?” It might have been overcooked! London Broil is a leaner cut, so going past medium-rare/medium can make it tough. Keep an eye on that thermometer.
• “Can I use this recipe for other types of steak?” Absolutely! This method is fantastic for many cuts, but adjust cooking times based on thickness. Thinner cuts like skirt steak will cook much faster.

Final Thoughts

So there you have it, folks! Your new go-to, stress-free, ridiculously delicious Air Fryer London Broil recipe. It’s proof that you can have a fancy-ish meal without the fancy-ish effort. Now go impress someone—or just yourself, which is arguably more important—with your new culinary skills. You’ve earned it! Grab a cold drink, enjoy that steak, and give your air fryer a high-five for being such a hero.