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Air Fryer Roast Beef

A lean sirloin roast rubbed with a garlic-paprika blend and air fried to a browned crust and a rosy centre, then rested and sliced thin for a buffet.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb top sirloin roast or eye of round, tri-tip, or tenderloin
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil

Equipment

  • Air fryer
  • Meat thermometer
  • Sharp knife

Method
 

  1. Pat the roast dry. Rub with the oil, then the combined salt, pepper, garlic powder, onion powder, and paprika. Rest at room temperature 30 minutes.
  2. Preheat the air fryer to 380°F (193°C) for 5 minutes.
  3. Cook 25 to 40 minutes depending on size and cut, to 125°F for rare, 130 to 135°F for medium-rare, in the thickest part.
  4. Rest 15 minutes tented with foil, then slice as thin as you can against the grain.

Notes

Lean cuts need thin slicing — carve against the grain, paper-thin, for tenderness.
Pull 5 degrees below target — carryover finishes it during the rest.
Tri-tip and tenderloin cook faster; check early.