Ant Kelly's London Broil Marinade

Ant Kelly's London Broil: A Wisconsin Tubing Tradition

This isn't just a marinade; it's a memory. Every summer, my family and I embark on our annual tubing trip to Wisconsin. The cool water, the laughter echoing through the river, and the taste of perfectly grilled London broil – these are the things that weave the tapestry of our family's summer adventures. And at the heart of that delicious grilled meat is this marinade, a recipe passed down (or rather, scribbled down by my adorable niece, Shwana, who insists on writing my name as "Ant" Kelly).

The origins of this marinade are humble. It's not some fancy, gourmet concoction; it's a simple blend of readily available ingredients that somehow combine to create something extraordinary. There's a magic in the simplicity, I think. It's a testament to the fact that you don't need exotic spices or hours of preparation to create a memorable dish. This marinade is all about letting the flavors meld, allowing the robust taste of the London broil to be enhanced, not overpowered.

This marinade has seen us through countless tubing adventures, picnics, and impromptu backyard barbecues. It's become a staple, a tradition in itself. The process of preparing the marinade is as much a part of the experience as the grilling. The scent of garlic and rosemary fills the kitchen as I mix the ingredients, bringing a sense of anticipation and excitement. Then there's the meticulous process of scoring the meat, ensuring each nook and cranny is coated in the fragrant mixture. It’s a ritual, a quiet moment of preparation before the joyous chaos of our family time begins.

What makes this marinade so special? Perhaps it's the perfect balance of sweet and savory. The balsamic vinegar adds a touch of sweetness, complementing the salty soy sauce and the rich Worcestershire. The olive oil lends its smoothness, while the fresh garlic and rosemary provide a delightful aromatic punch. But it's more than just the ingredients; it's the time it spends marinating. Those 2-3 hours (or even 24, if I'm planning ahead) allow the flavors to deeply penetrate the meat, creating a tender, juicy, and flavorful result.

And for those times when we're venturing further afield, like our camping trips, the marinade adapts perfectly. Vacuum sealing the marinated meat ensures freshness and reduces prep time, which is essential when you're dealing with limited resources and space. Having this prepared in advance makes our camping adventures so much easier, allowing more time for campfire songs and stargazing.

Beyond the practicalities, this marinade carries a sentimental weight. Each time I make it, I'm transported back to those sunny Wisconsin afternoons, the laughter of my family echoing in my ears. It's a link to cherished memories, a reminder of simpler times and the beauty of shared experiences. This isn't just a recipe; it's a time capsule, preserving the essence of our summer traditions. It's a taste of family, of friendship, and of the simple joys that make life truly worthwhile.

So, if you're looking for a marinade that is both delicious and meaningful, give Ant Kelly's London Broil Marinade a try. It's more than just a recipe; it's an invitation to create your own cherished memories.

Step-by-step

• Mix all marinade ingredients together.
• Lightly score meat in a diamond pattern on each side.
• Place meat in a resealable bag. Pour in marinade. Squish meat and marinade around to get all the nooks and crannies.
• Marinate in refrigerator 2-3 hours or up to 24 hours rotating occasionally. Can be frozen in the marinade too (see For Camping for how I do this).
• 20-30 minutes before cooking take meat out of the refrigerator to come up in temperature.
• Cook in the broiler or on the grill on high heat for 5-7 minutes per side depending on thickness and desired doneness. I have been asked about roasting temperatures I have never done this always grill or broil.
• For camping - Place the fresh London broil and marinade in a zipper bag, squeeze out as much air as possible, seal, place inside a vacuum pack bag. Vacuum pack and freeze (I like to vacuum pack the zipper bag to guard against leaks in the cooler). Put frozen in the camping cooler; after a day or two it is defrosted and can be cooked on the grill with minimal preparation and mess.