London Broil
We love an air-fried London broil (called “top round for London broil” in some North American supermarkets). Okay, it’s not really “fried,” more like roasted in an intense convection oven—which does present a problem. London broil is a lean cut of beef and can easily dry out. The best way to make sure you have a juicy meal is to pay attention to the thickness of the cut when you buy it. The best results are to be had with a London broil that’s about 2 inches thick without tapering ends. That thickness will let you get a good crust on the meat while maintaining a juicy center. After that, it’s all about how you carve the cut. We give you explicit instructions in step 5. Only paper-thin slices are tender enough to pass muster. For this recipe, a 3-pound London broil will not fit in a Vortex Mini 2-Quart. So you’ll need to buy a 2-pound London broil that’s still 2 inches thick. Also, reduce the salt to 11/4 teaspoons. Start checking the beef’s doneness after 18 minutes, using our temperature cues as your guide. To make the broccoli florets in the photo with the London broil, see page 219. Author © Bruce Weinstein and Mark Scarbrough Photograph © Eric Medsker
Servings Prep Time
6Servings` 30Minutes
Cook Time Passive Time
30Minutes 10Minutes (cooling time)
Servings Prep Time
6Servings` 30Minutes
Cook Time Passive Time
30Minutes 10Minutes (cooling time)
  • 3pound London broilabout 2 inches thick (see the headnote for more information)
  • 2tsp table salt (or better yetkosher salt)
  • ground black pepperto taste
  • Olive oil spray
  1. Pat the London broil dry with paper towels. Massage the salt and pepper into both sides of the steak. Generously coat all sides with olive oil spray.
  2. For multi-tray machines, position the cooking tray in the machine’s middle position. If desired, the drip tray can be at the bottom of the machine for easier cleanup.
  3. For all machines, set the machine to “Air Fry.” Set the temperature to 375°F and the timer to 30 minutes (which will be a little more than you need). Press START.
  4. When the machine beeps, indicates “ADD FOOD,” or is heated to the proper temperature, set the meat in the basket or on the tray.
  5. Air-fry, turning once after 12 minutes but otherwise ignoring any “Turn Food” indicator, until an instant-read meat thermometer inserted into the center of the cut registers 140°F for medium-rare or 150°F for medium, 25 to 30 minutes.
  6. Turn off the machine and use nonstick-safe kitchen tongs to pick up and transfer the beef to a clean cutting board. Cool for 5 to 10 minutes to help the juices reincorporate into the meat’s fibers.
  7. To carve, run your clean fingers over the cut to see which way its grain runs (like the grain in a piece of wood). Use a very sharp knife to slice across this grain (that is, at a 90-degree angle to the grain) to create extremely thin slices—as thin as you can make them, certainly no more than 1/8 inch thick. Thicker slices will be tougher.
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  1. Marinate the cut: Set it in a 9 x 13-inch baking pan and pour some bottled teriyaki sauce, barbecue sauce, classic Italian dressing, or your favorite bottled marinade over the meat. Turn once and refrigerate for up to 6 hours, turning at least one more time to evenly distribute the marinade.
Recipe Notes

LEFTOVERS! The air fryer is not the best tool for reheating these leftovers. The machine will dry out the beef after refrigeration. Cover the beef and refrigerate for up to 3 days, then slice it into paper-thin strips against the grain and serve cold, or reheat for about 10 seconds on high in a microwave.