Ingredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 1/4 cup lemon juice
- 1/4 cup Worcestershire sauce
- 4 cloves garlic minced
- 2 tablespoons Italian seasoning
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2 pounds top-round or flank steak (commonly used for London broil)
- 1 tablespoon olive oil for sautéing
- 1 yellow onion sliced
- 8 ounces mushrooms sliced
- 1 cup beef broth
Instructions
- To create the marinade, combine olive oil, soy sauce, lemon juice, Worcestershire sauce, minced garlic, Italian seasoning, pepper, and salt in a bowl.
- Place the beef in a large resealable bag or container, and then pour the marinade over the meat. Refrigerate for at least 2 hours, preferably overnight.
- Set the Instant Pot to 'Sauté' mode and heat a tablespoon of olive oil. Add the sliced onion and mushrooms and brown slightly before setting aside.
- Next, add the marinated beef and sear each side of the meat for about 2 minutes, until browned.
- Add beef broth and return onions and mushrooms to the Instant Pot, using a wooden spoon to scrape up any browned bits from the bottom. This will prevent burning and add flavor.
- Secure the lid of the Instant Pot and set it to Manual / High Pressure for 12–15 minutes (about 12 minutes for medium‑rare, 15 minutes for medium). After cooking, allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure.
- Remove the beef and let it rest for 5 minutes. Then, slice the meat thinly against the grain and serve warm.
