"Ant" Kelly's London Broil Marinade

"Ant" Kelly's London Broil: A Wisconsin Tubing Tradition

This isn’t just a marinade recipe; it’s a story. A story woven with the laughter of family, the thrill of summer tubing adventures in Wisconsin, and the sweet, enduring memories made with my niece, Shwana. She’s the reason this simple London broil marinade has become something so much more than just a collection of ingredients. You see, from the time she was little, Shwana has insisted on writing my name, “Ant” Kelly, whenever we play games like Rummy or Scrabble. It’s a quirky little habit that's stuck with her, and it's become a cherished part of our family tradition. This marinade, therefore, is inextricably linked to those fun-filled days spent tubing down the river, the sun warm on our faces, and the delicious aroma of grilling meat filling the air.

The recipe itself is surprisingly straightforward. It's the kind of marinade that's easy to throw together, adaptable to whatever you have on hand, and consistently delivers a tender, flavorful London broil that's perfect for any occasion. Whether you’re enjoying it lakeside after a day of watersports, or simply having a casual weeknight dinner at home, this marinade elevates a simple cut of beef to something truly special. The blend of olive oil, soy sauce, Worcestershire sauce, garlic, balsamic vinegar, rosemary, and black pepper creates a complex flavor profile that's both savory and slightly sweet. It's a symphony of tastes that complements the rich, beefy flavor of the London broil perfectly.

But what truly sets this recipe apart is the memories it conjures. Every time I make this marinade, I’m transported back to those sunny Wisconsin days, to the sound of laughter echoing across the water, and to the feeling of pure joy and connection shared with my beloved niece. It's a reminder that the simplest of things – a shared game, a family outing, a delicious meal – can create memories that last a lifetime. It's more than just a recipe; it's a legacy. It's a taste of family, friendship, and the carefree spirit of summer. And that, my friends, is something truly priceless.

Beyond the Grill: Adapting "Ant" Kelly's London Broil

While grilling or broiling is my preferred method for cooking this London broil, the beauty of this marinade is its versatility. The marinade itself can be adjusted to your preferences. For instance, feel free to experiment with different herbs and spices – a dash of thyme, oregano, or even a hint of chili flakes would all work wonderfully. You could also adjust the balance of sweet and savory by adding a touch more balsamic vinegar or soy sauce, depending on your personal taste. The possibilities are endless!

And, of course, you can adapt this recipe to various cooking methods. Although I’ve never tried roasting, I suspect a slow-roasted version would also yield wonderfully tender results. The key is to ensure the meat is marinated adequately, allowing the flavors to penetrate deeply into the fibers. Regardless of how you choose to cook it, the rich, flavorful marinade guarantees a delicious and satisfying meal.

A Recipe for Memories

Ultimately, this London broil marinade is more than just a collection of ingredients; it’s a recipe for memories. It’s a reminder to cherish the simple pleasures in life, to savor the moments spent with loved ones, and to create traditions that bring joy and connection. So, gather your ingredients, whip up this marinade, and prepare to embark on a culinary journey that will not only tantalize your taste buds but also warm your heart with cherished memories. Let the aromas transport you back to your own happy places and create new moments to treasure.

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 zipperbag 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 back 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.