A yummy tender and a juicy meal that keeps you full and happy. The great main dish for Christmas and for any special occasion.
The London broil is not a meat cut or type of meat, but a preparation method. The term London broil refers to the meat that is marinated, seared then broiled. Of course, we have made this one in the Instant pot, but the results are the same. In some parts of the world, you can find a meat cut called London broil but that is just a fancy name for the round top. You can also choose skirt meat or any kind of beef.
Once you have prepared your beef, the ideal way to cut is along the grain. This is not mandatory but gives better results. The key in the preparation is searing the meat. Once properly seared, the meat will capture all the juiciness inside and you will get a really nice piece.
There are many recipes for the London broil. Some suggest you use quality stout beer, some say you should cook the meat in beef stock, but we find the marinating the meat in the vinegar gives the best results. The vinegar will not have a huge impact on the flavor, but rather the meat texture, making it softer.
Serve London broil with the desired side dish and when it comes to the beverage, the good old beer is the best choice.
And now for the recipe…
Gather your ingredients:
In a large bowl, combine water, vinegar, tomato paste, thyme, and garlic salt.
Add the meat and cover. Marinate for 4 hours in a fridge. Remove afterward and pat dry.
Heat oil in Instant Pot on Saute. When hot sear beef on all sides.
Once seared pour in the marinade and add that extra cup of liquid, water, beef stock, or even beer.
Lock the lid into place, select Manual. Set to High pressure and 20 minutes cooking cycle. Once done release pressure naturally.
Slice and serve.
- 1 tbsp olive or canola oil
- 2 lb London broil or top round
- 1/2 cup water or beef stock for the sauce
- 1 cup water or beef stock for the Instant Pot
- 1/4 cup red wine vinegar
- 1 tbsp tomato paste
- 1 1/2 tsp dried thyme
- 1 tsp garlic salt
- salt and pepper to taste
- In a mixing bowl, combine 1/2 cup of water or beef stock, vinegar, tomato paste, and spices.
- Add London broil and cover. Marinate for 4 hours in the fridge.
- Remove the beef from the marinade and pat dry.
- On the Instant Pot, press "saute" and add the oil.
- Add the beef and sear on all sides until brown.
- Pour in marinade and that one extra cup of water or beef stock.
- Lock the lid and cook at high pressure for 20 minutes.
- Once done, wait for a natural pressure release. When the valve drops (means all the pressure has been released), open the lid and take out the beef.
- Season with salt and pepper and serve.