The ubiquitous London Broil, which is the name of a recipe and not a cut of beef, first appeared in the U.S. in the early 1930's and consisted of marinated flank steak, broiled and sliced thinly across the grain. Top round steak, a flank or chuck steak can be used in this fast pressure cooker method.
2 pound boneless beef steak
1 - 2 tablespoons olive oil
1 onion, minced
1/2 pound portobello mushrooms, sliced
3 cloves garlic, crushed
1 teaspoon dried, crushed rosemary
1/2 teaspoon black pepper
1/2 cup red wine
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes with juice
2 tablespoons cornstarch
Heat the oil in the pressure cooker and brown the meat on both sides and set aside.
Sauté the onion, mushrooms and garlic until slightly soft. Add the rosemary and black pepper. Deglaze the cooker with red wine. Add the beef broth and diced tomatoes. Return the steak to the cooker. Lock the lid in place. Bring to 15psi over high heat; immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure. Cook 15 -18 minutes. Use the natural release method to open the lid. Transfer meat to a cutting board; loosely tent with foil and let rest 10 minutes before slicing.
Meanwhile, bring the broth to a simmer, uncovered, and adjust seasoning to taste. Mix the cornstarch with 1/3 cup water and stir into the broth. Reduce the heat and continue stirring as the gravy thickens. Do not boil. Thinly slice the meat and arrange on a platter, passing the mushroom gravy at the table.
Serve with mashed potatoes or cooked noodles.