Can I Cook a London Broil in an Air Fryer Here Is How

Yes, you can cook a London broil in an air fryer—it’s a fast, juicy, and flavorful alternative to grilling or broiling. With proper seasoning, 12–15 minutes at 400°F, and a quick sear, your air-fried London broil will be tender and perfectly cooked, making it a weeknight dinner win.

Key Takeaways

• Yes, you can: Air fryers cook London broil quickly and evenly with minimal oil.
• Preheat for perfection: Always preheat the air fryer to 400°F for best sear and texture.
• Season generously: Use salt, pepper, and herbs to enhance flavor before cooking.
• Cook in batches: Avoid overcrowding; cook 1–2 steaks at a time for optimal results.
• Rest before slicing: Let meat rest 5–10 minutes to retain juices and tenderness.
• Slice against the grain: Cut thin strips perpendicular to fibers for maximum tenderness.

Why Air Frying a London Broil Might Be Your Next Kitchen Hack

Let’s face it—cooking steak can feel like a high-stakes game. You want that perfect sear, a juicy interior, and a flavor that makes your taste buds do a little happy dance. But who has time to babysit a grill or wait for an oven to preheat? That’s where your air fryer comes in. Yes, the same gadget you’ve used for crispy fries or reheating leftovers can actually handle a thick, hearty London broil. And the best part? It’s faster, easier, and surprisingly delicious.

If you’ve ever wondered, “Can I cook a London broil in an air fryer?”—the answer is a resounding yes. But like any kitchen experiment, it’s not as simple as tossing the meat in and pressing “start.” There’s technique, timing, and a few insider tricks that make all the difference. I’ve tested this method myself (with a few charred experiments along the way), and I’m here to share what works, what doesn’t, and why this might just become your go-to weeknight steak recipe.

What Is London Broil? (And Why It’s Perfect for Air Frying)

Understanding the Cut

First things first: London broil isn’t actually a specific cut of meat. It’s a cooking method traditionally applied to top round, flank steak, or hanger steak. These are lean, relatively tough cuts that benefit from high-heat searing and quick cooking. Think of it as the “forgiving” steak—it doesn’t need to be cooked for hours like a brisket, but it does need the right approach to avoid turning into a leathery hockey puck.

The key to great London broil is thin, even slicing against the grain after cooking. This breaks up the muscle fibers, making it tender and easy to chew. And here’s the magic: air fryers deliver that high-heat sear *without* needing a grill or broiler. The circulating hot air creates a crispy crust while keeping the inside juicy—exactly what you want.

Why Air Frying Works

• Speed: No preheating needed (or minimal, depending on your model). Most air fryers reach 400°F in 2–3 minutes.
• Even cooking: The fan circulates heat, reducing the risk of hot spots.
• Less mess: No splattering grease or smoke like on a stovetop.
• Energy efficient: Uses less power than a full-sized oven.

One caveat: thickness matters. A 1.5–2 inch thick steak works best. If it’s too thin, it’ll overcook before getting a good sear. Too thick? The outside might burn before the center reaches your desired doneness. I once tried a 3-inch cut and ended up with a charcoal exterior and a raw center—not my finest moment.

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

Prep Like a Pro

Before you even think about the air fryer, prep is everything. Here’s my tried-and-true process:

1. Pat the steak dry with paper towels. Moisture is the enemy of a good sear.
2. Season generously. I use a mix of:
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 tsp garlic powder
   • 1 tsp smoked paprika (optional, for depth)
3. Let it rest at room temperature for 20–30 minutes. This helps it cook evenly. Cold meat = uneven results.

Air Fryer Settings & Timing

Now for the main event. Here’s my go-to method for a 1.5-pound, 1.5-inch thick London broil:

1. Preheat your air fryer to 400°F for 2–3 minutes (if your model has a preheat function).
2. Place the steak in the basket, leaving space around it. Don’t overcrowd—you need air circulation.
3. Cook for 6 minutes.
4. Flip the steak, then cook for another 6–8 minutes, depending on doneness:
   • 6 min total: Rare (internal temp ~120°F)
   • 8 min total: Medium-rare (130°F)
   • 10–12 min total: Medium (140°F)
   • 14+ min: Well-done (not recommended—it dries out)

Pro tip: Use a meat thermometer for accuracy. I learned this the hard way after serving “medium-rare” steak that was actually medium-well. Oops.

Resting & Slicing

Here’s where most people go wrong: don’t slice immediately. Let the steak rest for 8–10 minutes on a cutting board. This lets the juices redistribute, so you don’t lose them when you cut into it. Then, slice against the grain into 1/4-inch thick pieces. The grain is the direction of the muscle fibers—cutting against it makes the steak tender.

Marinades, Rubs, and Flavor Hacks

Simple Dry Rubs (No Marinade Needed)

Sometimes you just want steak, not science. For a quick, flavorful crust, try these dry rubs:

• Classic Steak: Salt, pepper, garlic powder, onion powder, a pinch of cayenne.
• Herb-Crusted: Salt, pepper, dried thyme, rosemary, crushed red pepper flakes.
• Smoky BBQ: Brown sugar, smoked paprika, chili powder, garlic powder, salt.

Sprinkle the rub on both sides, press gently to adhere, and air fry as usual. The sugar in the BBQ rub might caramelize faster, so keep an eye on it.

Marinades for Extra Tenderness

Lean cuts like London broil benefit from marinades. The acid (vinegar, citrus, wine) helps tenderize the meat. Try this 30-minute marinade:

• 1/4 cup soy sauce (or tamari for gluten-free)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp black pepper

Marinate for 30 minutes to 2 hours (no longer—acid can make the texture mushy). Pat dry before air frying to avoid steaming.

Flavor Boosters

• Butter baste: During the last 2 minutes, add a pat of butter, garlic, and fresh herbs (rosemary, thyme) to the basket. The butter melts and bastes the steak.
• Wine reduction: After cooking, deglaze the air fryer basket with 1/4 cup red wine. Simmer on the stovetop for a quick pan sauce.
• Compound butter: Mix softened butter with garlic, lemon zest, and parsley. Slice and serve on top of the steak.

Troubleshooting: Common Mistakes and Fixes

Problem: Steak Is Tough

Cause: Overcooking or not slicing against the grain.

Fix:

• Use a meat thermometer. Pull the steak at 10°F below your target temp (it’ll rise while resting).
• Slice thinly and against the grain. I once forgot this and got complaints about “chewy steak.” Lesson learned.

Problem: Uneven Cooking

Cause: Thick steak, overcrowded basket, or cold meat.

Fix:

• Choose steaks that are 1.5–2 inches thick.
• Don’t stack or overlap. If your air fryer is small, cook in batches.
• Let the steak sit at room temp for 20–30 minutes before cooking.

Problem: No Crust

Cause: Wet surface, low heat, or too much marinade.

Fix:

• Pat the steak dry after marinating.
• Crank the heat to 400°F. Some air fryers run cool—test yours with a slice of bread toasted at 400°F for 3 minutes.
• For extra crust, brush with a thin layer of oil before seasoning.

Problem: Smoke or Burning

Cause: Excess oil, sugary marinades, or high-fat meat dripping.

Fix:

• Use lean cuts (trim visible fat).
• Place a foil liner in the basket (poke holes for airflow) to catch drippings.
• Wipe the heating element after cooking if it’s smoky.

Data: Air Fryer London Broil Cooking Times & Results

Here’s a quick reference for different steak thicknesses and doneness levels. I tested this with a 1.5-pound London broil in a 5.8-quart Ninja Foodi:

Steak Thickness	Doneness	Cook Time (Total)	Internal Temp (After Resting)	Texture Notes
1 inch	Rare	5–6 minutes	120°F	Warm red center, tender
1 inch	Medium	7–8 minutes	135°F	Pink, slightly firm
1.5 inches	Medium-rare	8–10 minutes	130°F	Juicy, easy to slice
1.5 inches	Medium	11–12 minutes	140°F	Firm, slightly less juicy
2 inches	Medium-rare	10–12 minutes	130°F	Juicy but needs careful timing

Note: Times vary by air fryer model. Always use a thermometer for precision.

Serving Ideas and Leftovers: Beyond the Steak

What to Serve With Air Fryer London Broil

This steak is versatile! Pair it with:

• Air fryer veggies: Toss broccoli, asparagus, or carrots with oil, salt, and pepper. Cook at 380°F for 10–12 minutes.
• Loaded baked potatoes: Air fry potatoes for 25 minutes at 400°F, then top with sour cream, chives, and cheese.
• Salad: Arugula, cherry tomatoes, and balsamic vinaigrette.
• Sandwiches: Thinly sliced steak on ciabatta with caramelized onions and horseradish sauce.

Storing and Reheating Leftovers

London broil reheats better than most steaks! Here’s how:

• Storage: Refrigerate in an airtight container for up to 4 days.
• Reheat:
  • Air fryer: 350°F for 3–4 minutes (best method—keeps it juicy).
  • Stovetop: Sear in a pan with a little oil for 1–2 minutes per side.
  • Oven: 250°F for 10–15 minutes (wrap in foil to prevent drying).
• Pro tip: Reheat to 120–130°F (medium-rare) to avoid overcooking.

Creative Leftover Uses

Turn leftovers into:

• Tacos: Slice thin, add to tortillas with avocado, salsa, and lime.
• Steak salad: Top mixed greens with steak, blue cheese, and red onion.
• Stir-fry: Slice into strips, toss with veggies and soy sauce in a wok.
• Steak hash: Dice steak, sauté with potatoes, onions, and peppers.

So, can you cook a London broil in an air fryer? Absolutely. It’s not just possible—it’s one of the easiest ways to get a restaurant-quality steak at home. The air fryer delivers a crispy crust, juicy interior, and minimal cleanup. Just remember: prep, precision, and patience are your allies. Use a thermometer, slice against the grain, and don’t skip the rest. Whether you’re feeding a crowd or meal-prepping for the week, this method is a game-changer. Next time you’re craving steak, skip the grill and fire up your air fryer. Your taste buds (and your wallet) will thank you.

Frequently Asked Questions

Can I cook a London broil in an air fryer?

Yes, you can cook a London broil in an air fryer! The high-heat convection cooking sears the outside while keeping the inside juicy, making it a great alternative to grilling or broiling.

What temperature should I use to air fry a London broil?

Preheat your air fryer to 400°F (200°C) for optimal results. This high temperature ensures a flavorful crust while cooking the meat evenly to your desired doneness.

How long does it take to cook a London broil in an air fryer?

Cooking time typically ranges from 10–15 minutes, depending on thickness and preferred doneness. Flip the steak halfway through and use a meat thermometer (135°F for medium-rare) for best results.

Do I need to marinate my London broil before air frying?

While not required, marinating enhances flavor and tenderness. For the best air fryer London broil, marinate for at least 2–4 hours (or overnight) in a mix of oil, acid, and seasonings.

Can I cook a frozen London broil in the air fryer?

Yes, but thawing first yields better texture and even cooking. If cooking from frozen, add 3–5 minutes to the cook time and check internal temperature to avoid overcooking.

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

Don’t overcook—use a meat thermometer and remove the steak at 5°F below your target temp (it will rise while resting). Letting it rest for 5–10 minutes after cooking also helps retain juices.