Air-Fryer Steak with Smoky Herb Aioli
15 minutes
35 minutes
4 servings
INGREDIENTS
Air-Fryer Steak:
4 Verde Grass-Fed Beef Strip Steaks, at room temperature
4 tsp olive oil
2 tbsp mixed peppercorns, crushed
2 tsp salt
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Smoky Herb Aioli:
2/3 cup mayonnaise
2 cloves garlic, minced
2 tbsp finely chopped fresh basil
2 tbsp finely chopped cilantro
2 tbsp finely chopped fresh parsley
2 tbsp freshly squeezed lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1/2 tsp smoked paprika
1/4 tsp salt
1/4 tsp black pepper
DIRECTIONS
- Air-Fryer Steak: Pat steaks dry with paper towel. Rub both sides of steak with oil and season with crushed peppercorns and salt.
- In batches to avoid crowding, place steaks in greased air-fryer basket and cook at 400°F, turning once, for 12 to 16 minutes for medium-rare or to preferred doneness. Let steaks rest for 5 to 10 minutes.
- Smoky Herb Aioli: In small bowl, stir together mayonnaise, garlic, basil, cilantro, parsley, lemon juice, oil, mustard, paprika, salt and pepper.
- Serve steaks with aioli.
Tip: Serve with baked shoestring French fries and a simple arugula salad for a steak frites dinner.
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