Ant Kelly's London Broil Marinade

Ant Kelly's London Broil Marinade: A Family Favorite for Tubing Trips and More

This recipe isn't just a marinade; it's a memory. It's the taste of summer days spent tubing down Wisconsin rivers with my niece, Shwana. She's always been a special kid, and from a young age, she'd write my name, "Ant" Kelly, on everything – our Scrabble tiles, Rummy cards, even napkins! It's a little quirk that stuck, and every time I make this marinade, it brings back those fun memories of laughter, splashing, and good times shared with family. And the best part? It's incredibly easy to make and even easier to adapt for different occasions.

The marinade itself is a simple yet flavorful blend of olive oil, soy sauce, Worcestershire sauce, balsamic vinegar, garlic, rosemary, and pepper. The combination creates a delicious, slightly tangy, and herby flavor that perfectly complements the richness of the London broil. The meat becomes incredibly tender, juicy, and full of flavor after just a few hours of marinating. It's the kind of recipe that elevates a simple weeknight dinner into something truly special.

One of my favorite things about this recipe is its versatility. Whether you're grilling outdoors on a sunny afternoon or using your broiler indoors, it always delivers a succulent and flavorful result. I've even perfected the technique for taking this deliciousness on camping trips. Imagine this: you've arrived at your campsite, tired from setting up, and you're starving. Instead of struggling with complicated campfire cooking, you simply pull out your pre-marinated and vacuum-sealed London broil, thaw it (it thaws surprisingly fast!), and grill it to perfection. It's minimal prep and maximum flavor – perfect for a relaxing camping adventure!

The secret to the perfect London broil is in the marinating process. I recommend marinating the meat for at least two hours, but overnight or even up to 24 hours is ideal. The longer it marinates, the more intense the flavor will become. For camping trips, I like to vacuum seal the meat and marinade in a double bag system; this ensures there's no spillage and helps protect the meat. This is my tip for those who love to enjoy delicious meals even in the great outdoors without all the fuss of elaborate preparation. Trust me, once you try this method you'll never want to leave home without it!

Beyond camping, this London broil is perfect for a variety of occasions. It's a show-stopping main course for summer barbecues, a satisfying dinner for a cozy night in, or a delightful addition to any potluck. Serve it sliced thinly against the grain with your favorite sides - roasted potatoes, grilled vegetables, or a simple salad. The possibilities are endless, and it's adaptable enough to suit your culinary tastes and whatever you have on hand.

So, whether you're a seasoned griller or a kitchen newbie, this London broil marinade is a must-try. It's easy to follow, adaptable to your needs, and guaranteed to impress. More than just a recipe, it's a reminder of those cherished memories with my niece, and a taste of summer that can be enjoyed year-round.

Remember the key to success is letting the London broil marinade for at least a few hours before cooking it. This allows the flavors to fully penetrate the meat resulting in the perfect balance of tenderness, juiciness, and an amazing savory aroma that will entice anyone’s tastebuds. Enjoy!

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.