London Broil

By: Bruce Weinstein and Mark Scarbrough

London Broil
cuisine icon Course
Dinner, Lunch
cuisine icon Difficulty
Easy
cuisine icon Cooking Technique
Instant Omni Toaster Oven and Air Fryer, Paper towels
cuisine icon 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."]
cuisine icon Keywords
(see the headnote for more information), 6 servings, air fry, beef, Bruce Weinstein and Mark Scarbrough, cook 30 min, dinner, easy, ground black pepper, instant omni toaster oven and air fryer, lunch, main meal, olive oil spray, paper towels, prep 30 min, steak, table salt (or better yet kosher salt), to taste

prep icon Prep Time
30 min
cook icon Cook Time
30 min

serving icon Servings
6 Servings
Ingredients
  • 3 pound London broil about 2 inches thick (see the headnote for more information)
  • 2 tsp table salt (or better yet kosher salt)
  • ground black pepper, to taste
  • Olive oil spray
Instructions
  • 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.
  • 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.
  • 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.
  • When the machine beeps, indicates "Add Food" or is heated to the proper temperature, set the meat in the basket or on the tray.
  • 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.
  • 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.
  • 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.
  • 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.
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