London Broil Marinade – ½ cup olive oil – ⅓ cup soy sauce – ¼ cup lemon juice – ¼ cup Worcestershire sauce – 3-4 cloves minced garlic – 2 Tablespoons Italian seasoning – 1 teaspoon pepper – ½ teaspoon salt – 2 pounds London Broil Top Round beef – 1 cup beef broth Mushroom Gravy – 1 medium yellow onion sliced – 8 ounces mushrooms rinsed and sliced – 1 Tablespoon olive oil – 1 Tablespoon butter – ½ teaspoon dried thyme – salt and pepper to taste – 1 Tablespoon cornstarch – 2 Tablespoons water
Whisk together all of the marinade ingredients in a small bowl. Place the meat in a large resealable bag or container with a lid then pour the marinade over top. Seal the bag or lid, then refrigerate for at least 2 hours, up to overnight.
1
Set the Instant Pot to Saute mode and preheat. Cook the mushrooms and onions for 6-7 minutes until all of the excess moisture from the mushrooms has cooked off and the vegetables are lightly browned. Then remove the veggies and set aside.
2
Add 1 tablespoon of olive oil and then add the meat. Sear on each side for around 2 minutes until well browned.
3
Add 1 cup of beef broth and scrape up any brown bits from the bottom of the pot to avoid a burn warning. Then cover and lock the lid. Set to manual high pressure for 3 minutes. Allow the pressure to release naturally for 10 minutes. Then vent the remaining pressure before removing the lid.
4
Leave the liquid in the pot and set to saute mode. Combine 1 tablespoon of cornstarch and 2 tablespoons of water and whisk in. Bring to a simmer and add the mushrooms and onions back to the pot. Season with ½ teaspoon dried thyme and salt and pepper to taste. Cook until thickened, around 2 minutes. Top the sliced meat with gravy and serve.
5
This London broil is marinated in a savory sauce, then pressure cooked to tender, juicy perfection and topped with a mushroom and onion gravy.