Ingredients
½ cup olive oil
⅓ cup soy sauce
¼ cup lemon juice
¼ cup Worcestershire sauce
4 cloves garlic, minced
2 tbsp Italian seasoning
1 tsp pepper
½ tsp salt
2 lb London Broil Top Round beef
1 cup beef broth
1 yellow onion, medium, sliced
8 oz mushrooms, rinsed and sliced
1 tbsp olive oil
1 tbsp butter
½ tsp dried thyme
salt and pepper, to taste
1 tbsp cornstarch
2 tbsp water
Preparation
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 on top.
Seal the bag or lid, then refrigerate for at least 2 hours, up to overnight.
Set the Instant Pot to Saute mode and allow it to preheat. If not making the gravy skip to the next step, otherwise add 1 tablespoon of olive oil and 1 tablespoon of butter to the pot.
Add the mushrooms and onions and cook for 6 to 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 them aside.
Add 1 tablespoon of olive oil, and then add the meat. Sear on each side for around 2 minutes until well browned.
Add 1 cup of beef broth and use a wooden spoon to scrape up any brown bits from the bottom of the pan 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. Transfer the meat to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
While the meat rests, finish the gravy. Leave the liquid in the pot and set it to saute mode. Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water. Then whisk the cornstarch mixture into the pot.
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 for 2 minutes until thickened.
Top the sliced meat with gravy and serve.
