Air Fryer London Broil with Horseradish Cream Sauce

I've been wanting to try a steak in the air fryer. To be honest, I couldn't imagine how this would work or whether it would cook properly. London Broil was on sale this week, so I decided that I'd attempt my experiment.

I kept the flavoring/seasoning very simple because I wanted the flavor of the beef to come through.

This London Broil was just ounces shy of 2 lbs.  You'll need to have a meat thermometer handy so you can remove from the air fryer when you reach your desired doneness.

2 lb. London Broil

olive oil

Kinders Buttery Steakhouse Seasoning

Preheat air fryer on 400 degrees F. for 5 minutes.

While air fryer is heating, brush a light layer of olive oil on both sides and ends of the meat.

Liberally season with the steakhouse seasoning.  

My air fryer has racks instead of a basket.  Place the seasoned beef either on a rack or in the air fryer basket.

Of course, a 1 lb. cut of beef will cook more quickly than a 2 lb. cut.  

I cooked mine for 5 minutes and then used tongs to flip it over so there would be a good sear on both sides.

For a 2-lb. cut, I'd recommend cooking 8 minutes and checking the temperature.  Between 8 - 10 minutes of cooking, the internal temp should be about 115 degrees F. which would be medium-rare.

If medium is more your thing, return to the air fryer for another 5 -8 minutes for a 145 degree F. temp.  This will be cooked "medium."

If you want it well done, cook until you reach a temperature of 160 degrees F.  You will need to allow the resting time after removing from the air fryer.  The temperature will continue for the 8 - 10 minutes you cover the beef with foil and let it rest.  Take that into consideration.  The resting time will allow the juices to redistribute in the meat and you won't have the juices running all over the cutting board or plate.  

I served my London Broil with steamed broccoli and cheese along with oven roasted carrots, mushrooms, and onions.

I love the horseradish cream sauce that sometimes accompanies prime rib, so I whipped some up for us!

1/2 cup sour cream

salt and black pepper to taste

1 1/2 - 2 t. creamed horseradish 

1 T. lemon juice

1/4 t. granulated garlic

Combine all ingredients in a small bowl.  Refrigerate until ready to enjoy.

Our verdict?  An extremely tender and juicy London Broil ready in about 20 minutes which included the resting time.  We'll be having this again!

DISCLAIMER:

1.  Terms of Use:  This website provides recipes, food photos, and engaging written content.  I am not a nutritionist and have no expert knowledge on the topic.  Any information provided on or taken from this website is for your enjoyment.  

2.  Copyright policy:  Please feel free to share photos and recipes so long as full credit is given to this blog.  Give me a shout out when you share on your own social media sites, please.

3.  Advertisers, Sponsors, and Affiliate Links:  Occasionally, there may be ads on this site along with sponsorship, affiliate links, and other items that may compensate the owner of this site.  If you click on those ads and links, you will be taken to a separate site.  This website is not responsible for anything found on those websites.  Any dispute arising out of a third-party advertiser or affiliate link must be handled through them.

About those affiliate links:  If you click it and make a purchase, the owner of this website will get some cash money.  How much?  It varies.  You may see a few sponsored posts on this website.  This website will inform you if a post is sponsored and will give honest reviews.

4.  Comments:  I love hearing from readers and provide a space for comments.  All comments are subject to review before publishing.

5.  Nutritional information:  As mentioned above, I am NOT a nutritionist.  Under no circumstances will fleurdelolly.blogspot.com be responsible for any loss or damage resulting from your reliance on the nutritional information or lack thereof.