Can I Cook London Broil in Air Fryer A Quick Guide

Yes, you can cook London broil in an air fryer for a juicy, flavorful result with minimal effort. Simply season, sear at 400°F for 10–12 minutes, and rest before slicing—perfect for a quick, healthy weeknight dinner. This method locks in moisture while delivering a delicious charred crust, all without heating up your oven.

Key Takeaways

• Cook London broil in air fryer for fast, juicy results with minimal oil.
• Preheat air fryer to 400°F for even searing and perfect browning.
• Marinate before cooking to enhance flavor and tenderize the meat effectively.
• Cook 8–12 minutes, flipping halfway, for medium-rare to medium doneness.
• Rest meat 5–10 minutes after cooking to retain juices and improve texture.
• Slice against the grain for tender, restaurant-quality bites every time.

Can I Cook London Broil in Air Fryer? A Quick Guide

You’re standing in your kitchen, staring at a thick, marbled London broil, wondering how to cook it without turning your stovetop into a splatter zone or spending hours babysitting the grill. Sound familiar? I’ve been there. The first time I tried London broil, I ended up with a leathery, overcooked disappointment—despite following a recipe that promised “juicy perfection.” It wasn’t until I discovered the air fryer that things changed. Now, I’m here to tell you: yes, you can absolutely cook London broil in an air fryer, and it might just become your new go-to method.

London broil isn’t actually a cut of meat—it’s a preparation style. It’s usually a top round, flank, or sirloin steak, marinated and then cooked quickly to medium-rare or medium, sliced thin against the grain. The key is speed and precision. Traditional methods like grilling or broiling are great, but they require attention, space, and sometimes a willingness to battle smoke alarms. The air fryer, on the other hand, is compact, fast, and surprisingly consistent. But can it deliver that restaurant-quality sear and juicy interior? Let’s dive into the details, tips, and real-world results to answer the question: can I cook London broil in air fryer?

Why the Air Fryer Is a Great Fit for London Broil

The air fryer might seem like a gadget reserved for fries and chicken nuggets, but it’s actually a powerhouse for cooking steak—especially cuts like London broil that benefit from high heat and even browning. Let me explain why this combo works so well.

How Air Fryers Work (And Why It Matters)

Air fryers use rapid hot air circulation (convection) to cook food. A heating element warms the air, and a powerful fan pushes it around the food at high speed. This creates a crispy exterior—similar to deep frying—but with little to no oil. For London broil, this means:

• Fast preheating: Most air fryers are ready in 3–5 minutes, unlike ovens that take 10–15.
• Even heat distribution: The fan ensures consistent browning on all sides.
• Minimal moisture loss: The sealed chamber helps retain juices better than open grills.

Think of it like a mini convection oven with a turbo boost. I once cooked a 1.5-pound London broil from fridge-cold (not recommended, but I was hungry) and still got a decent crust—proof of how forgiving the air fryer can be.

Benefits Over Traditional Methods

Compared to grilling or broiling, the air fryer offers some clear advantages:

• No smoke: Great for apartment dwellers or anyone tired of setting off fire alarms.
• No flipping drama: While you should flip your steak halfway, the air fryer’s basket makes it easy and mess-free.
• Energy-efficient: Uses less electricity than a full-sized oven.
• Compact: Perfect for small kitchens or quick weeknight meals.

That said, it’s not perfect. The air fryer can’t replicate the smoky depth of a charcoal grill, and very thick cuts may need extra attention. But for most home cooks, the trade-offs are worth it.

Choosing the Right Cut and Preparing Your London Broil

Not all steaks are created equal. To get the best results in your air fryer, start with the right cut and prep.

Best Cuts for Air Fryer London Broil

The term “London broil” is often used loosely, but for air frying, these cuts work best:

• Top round: Lean, affordable, and holds marinade well. Ideal for 1–1.5 inch thickness.
• Flank steak: Marbled and flavorful, but can be tough if overcooked. Great for bold marinades.
• Sirloin tip (ball tip): A happy medium—tender enough for quick cooking, with good beefy flavor.

Avoid very thick cuts (over 1.5 inches) unless you’re prepared to adjust cooking time significantly. I once tried a 2-inch top round and ended up with a gray, overcooked exterior and a still-rare center. Lesson learned: thickness matters.

Marinating and Seasoning Tips

Marinating isn’t mandatory, but it makes a huge difference—especially for leaner cuts like top round. Here’s how to do it right:

• Acidic ingredients: Use lemon juice, vinegar, or yogurt (yes, yogurt!) to tenderize. But don’t overdo it—more than 12 hours can make the meat mushy.
• Oil: Adds richness and helps the marinade adhere. Olive oil or avocado oil works well.
• Herbs and spices: Garlic, rosemary, thyme, and black pepper are classics. For a twist, try smoked paprika or cumin.
• Wet marinade vs. dry rub: Wet marinades (4–12 hours) penetrate deeper. Dry rubs (1–2 hours) add surface flavor and help with browning.

Pro tip: After marinating, pat the steak dry with paper towels. Excess moisture = steamed, not seared steak. I learned this the hard way when my first air-fried London broil came out gray and soggy.

Pre-Cook Prep Checklist

Before you hit “start,” do this:

1. Bring the steak to room temperature (20–30 minutes out of the fridge). Cold meat cooks unevenly.
2. Pat dry thoroughly.
3. Preheat the air fryer for 3–5 minutes. A hot basket = better sear.

Step-by-Step: How to Cook London Broil in an Air Fryer

Now for the fun part—the actual cooking. Here’s my tried-and-true method, with tips to avoid common pitfalls.

Equipment and Settings

You’ll need:

• Air fryer (any size, but 5.8–6.5 quarts works best for 1–1.5 lb steaks)
• Meat thermometer (non-negotiable for perfect results)
• Tongs
• Aluminum foil or air fryer liner (optional, for easy cleanup)

Recommended settings (adjust based on your model):

• Temperature: 400°F (205°C) for most cuts.
• Cook time: 8–12 minutes total, depending on thickness and desired doneness.
• Flip halfway: Crucial for even cooking.

Note: Air fryer models vary. A Ninja Foodi might cook faster than a Cosori. Always check your manual.

The Cooking Process

1. Preheat: Set air fryer to 400°F. Let it run for 3–5 minutes.
2. Season: If not marinated, season with salt, pepper, and oil. Lightly coat the basket with oil to prevent sticking.
3. Cook: Place steak in basket. Cook for 4–6 minutes, flip, then cook another 4–6 minutes. Total time: 8–12 minutes.
4. Check temp: Insert thermometer into the thickest part. Aim for 125°F (rare), 135°F (medium-rare), or 145°F (medium).
5. Rest: Transfer to a plate, cover loosely with foil, and rest for 5–10 minutes. This redistributes juices.

Example: I cooked a 1.25-inch flank steak at 400°F for 5 minutes per side. Internal temp: 135°F (medium-rare). After resting, it was juicy and perfectly pink inside.

Doneness Guide (With Thermometer Readings)

Never guess with steak. Use a meat thermometer:

• Rare: 120–125°F (cool red center)
• Medium-rare: 130–135°F (warm red center) – ideal for London broil
• Medium: 140–145°F (pink center)
• Medium-well: 150–155°F (slightly pink)
• Well-done: 160°F+ (gray throughout) – not recommended

Remember: Steak continues cooking while resting (carryover heat). Pull it off the air fryer 5–10°F below your target temp.

Troubleshooting Common Air Fryer London Broil Mistakes

Even with the best intentions, things can go wrong. Here’s how to fix (or avoid) the most common issues.

Problem: Steak Is Overcooked or Dry

Why it happens:

• Cooked too long
• Too high temperature
• No resting time
• Cut is too lean

Solutions:

• Use a thermometer—no exceptions.
• Lower temp to 375°F for thicker cuts (add 2–3 minutes total time).
• Rest for at least 5 minutes.
• Choose marbled cuts like flank or sirloin tip.

My fix: I now set a timer for 4 minutes per side and check temp early. If it’s at 125°F after 8 minutes, I stop—even if the recipe says 10.

Problem: Uneven Cooking or Gray Spots

Why it happens:

• Steak not at room temp
• Too much moisture (from marinade)
• Overcrowded basket

Solutions:

• Always bring steak to room temp.
• Pat dry thoroughly before cooking.
• Don’t stack or overlap—cook in a single layer.

Pro tip: If you see gray spots, it’s likely from excess moisture. Next time, marinate for less time or blot harder.

Problem: Not Enough Crust (“Soggy” Exterior)

Why it happens:

• Air fryer not preheated
• Too much oil or marinade residue
• Low temperature

Solutions:

• Preheat for 5 minutes.
• Use a light oil spray (not a glug).
• Crank heat to 400°F+.
• For extra crust, sear in a hot skillet for 30 seconds per side after air frying (my secret weapon).

Data Table: Air Fryer London Broil Cooking Times by Cut and Thickness

Here’s a handy reference based on real-world testing with a 6-quart air fryer. Adjust ±1–2 minutes for different models.

Cut	Thickness	Temp	Cook Time (per side)	Target Internal Temp	Resting Time
Top round	1 inch	400°F	4 min	130–135°F	5 min
Top round	1.5 inch	400°F	5–6 min	135–140°F	7–10 min
Flank steak	1 inch	400°F	4–5 min	125–130°F	5 min
Flank steak	1.25 inch	400°F	5 min	130–135°F	7 min
Sirloin tip	1.5 inch	375°F	6 min	135–140°F	10 min
Thin cut (0.75 inch)	Any	400°F	3–4 min	125–130°F	5 min

Note: These times assume the steak is at room temperature and patted dry. Always verify with a thermometer.

Serving and Storing: Getting the Most from Your Air-Fried London Broil

You’ve cooked the perfect steak—now what? Serving and storing properly ensures you get the best flavor and texture, even days later.

How to Slice for Maximum Tenderness

London broil has a strong grain (muscle fibers). Slicing against the grain shortens those fibers, making every bite tender. Here’s how:

1. Let the steak rest (5–10 minutes).
2. Look for the direction of the grain (long lines in the meat).
3. Cut perpendicular to the grain, in ¼–½ inch slices.
4. For flank steak, cut on a slight diagonal for longer, elegant slices.

Example: I once sliced a flank steak with the grain and my family said it was “chewy.” After learning to slice against, it became a favorite.

Storage and Reheating Tips

Got leftovers? Here’s how to keep them delicious:

• Fridge: Store in an airtight container for 3–4 days. Slice before storing for easier reheating.
• Freezer: Wrap tightly in foil + freezer bag. Keeps for 2–3 months. Thaw in fridge overnight.
• Reheating:
  • Air fryer: 350°F for 3–5 minutes (best for texture).
  • Stovetop: Sear in a hot pan with a little oil for 1–2 minutes per side.
  • Oven: 275°F for 10–15 minutes (wrap in foil).

Pro tip: Add a splash of beef broth when reheating to restore moisture. I do this with leftovers in stir-fries or salads.

Recipe Ideas Using Leftover London Broil

Don’t let leftovers go to waste! Try these:

• Steak salad: Mixed greens, cherry tomatoes, blue cheese, balsamic vinaigrette.
• Tacos or fajitas: Slice thin, sauté with peppers and onions, serve with tortillas.
• Sandwiches: Thinly sliced on crusty bread with horseradish sauce.
• Stir-fry: Add to broccoli, mushrooms, and soy sauce.

Final Thoughts: Is Air Fryer London Broil Worth It?

So, back to the big question: can I cook London broil in air fryer? The answer is a resounding yes—with some caveats. The air fryer delivers juicy, evenly cooked steak with minimal effort, making it perfect for weeknights or small kitchens. It’s not quite a grill, but it’s close enough for most of us.

The key takeaways? Use a thermometer, pat the steak dry, flip halfway, and rest before slicing. Choose the right cut (top round, flank, or sirloin tip), marinate wisely, and don’t overcook. And if you’re still nervous, start with a thinner cut—you’ll build confidence fast.

I’ll admit, I was skeptical at first. I missed the smoky aroma of a grill and worried the air fryer would dry out my steak. But after dozens of trials (and a few overcooked disasters), I’ve come to love this method. It’s fast, clean, and—when done right—downright delicious. Whether you’re cooking for one or feeding a family, the air fryer is a tool worth mastering.

Next time you’re staring at a London broil, grab your air fryer, not your grill. You might just find it’s the easiest, most reliable way to get that perfect, restaurant-quality steak—right from your countertop.

Frequently Asked Questions

Can I cook London broil in an air fryer?

Yes, you can absolutely cook London broil in an air fryer! The high, even heat of the air fryer sears the meat beautifully while keeping it juicy inside. Just season it well, preheat the air fryer, and cook for 10–14 minutes depending on thickness.

How long do you cook London broil in the air fryer?

Cook London broil in the air fryer at 400°F for 10–14 minutes, flipping halfway through. For medium-rare, aim for an internal temperature of 130–135°F, then let it rest before slicing.

Do I need to marinate London broil before air frying?

Marinating London broil isn’t required, but it enhances flavor and tenderness. A simple marinade of oil, garlic, and herbs works well if you have 30 minutes to spare. Pat the meat dry before air frying for a better sear.

What’s the best way to cook London broil in an air fryer?

For the best results, preheat the air fryer to 400°F, season the meat, and cook for 5–7 minutes per side. Let it rest for 5–10 minutes after cooking to retain juices before slicing thinly against the grain.

Can I cook frozen London broil in an air fryer?

Yes, you can cook frozen London broil in the air fryer, but add 3–5 minutes to the cook time. Thawing first ensures more even cooking and better flavor absorption from seasonings or marinades.

How do I prevent London broil from drying out in the air fryer?

To keep London broil juicy, avoid overcooking—use a meat thermometer to hit your desired doneness. Always let it rest for 5–10 minutes after cooking to allow the juices to redistribute evenly.