London Broil


  • 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
  • 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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