“Ant” Kelly’s London Broil Marinade: A Flavorful Family Tradition

The aroma of this marinade instantly transports me back to summer weekends in Wisconsin. My niece, Shwana, would be buzzing around, already thinking about tubing down the river, and I’d be prepping the London broil. For some reason, when she was little, she started calling me “Ant” Kelly – a nickname that stuck through countless Rummy and Scrabble games (where she would always write “Ant” before my name). Now, whenever I fire up the grill with this recipe, it’s not just dinner; it’s a taste of family, sunshine, and a whole lot of laughter.

Recipe Overview

• Prep Time: 20 minutes (plus marinating time)
• Cook Time: 5-7 minutes per side
• Total Time: 3 hours 20 minutes (minimum, including marinating)
• Servings: 3-5
• Yield: About 2 lbs of marinated London broil
• Dietary Type: Gluten-Free (check soy sauce), Dairy-Free

Ingredients

• ¼ cup balsamic vinegar
• ¼ cup soy sauce
• 2 tablespoons Worcestershire sauce
• ¼ cup olive oil
• 2 garlic cloves, crushed
• 1 teaspoon rosemary
• ¼ teaspoon fresh ground black pepper
• 2 lbs London broil beef (approximate size)

Equipment Needed

• Resealable plastic bag (gallon size recommended)
• Cutting board
• Knife
• Grill or broiler

Instructions

1. In a medium bowl, whisk together the balsamic vinegar, soy sauce, Worcestershire sauce, olive oil, crushed garlic, rosemary, and fresh ground black pepper. This is your flavor powerhouse – the marinade! Ensure everything is well combined.
2. Lay the London broil beef on a cutting board. Using a sharp knife, lightly score the meat in a diamond pattern on each side. This helps the marinade penetrate deeper into the meat, resulting in a more flavorful and tender final product. Be careful not to cut too deep; you want to score the surface, not slice through the meat.
3. Place the scored London broil in a resealable plastic bag.
4. Pour the marinade over the meat in the bag.
5. Seal the bag securely, squeezing out as much air as possible. Then, gently squish the meat and marinade around to ensure every nook and cranny of the beef is coated. This step is crucial for even flavor distribution.
6. Marinate the London broil in the refrigerator for a minimum of 2-3 hours, or up to 24 hours. For maximum flavor penetration, I recommend marinating overnight. Rotate the bag occasionally to ensure even marinating.
7. Remove the London broil from the refrigerator 20-30 minutes before cooking. This allows the meat to come up to room temperature slightly, promoting more even cooking. Don’t skip this step!
8. Cook the London broil on a preheated grill on high heat or under a broiler. Cook for 5-7 minutes per side, depending on the thickness of the meat and your desired level of doneness. Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). Remember that the meat will continue to cook slightly after you remove it from the heat.
9. Remove the cooked London broil from the grill or broiler and let it rest for 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful final product.
10. Slice the London broil thinly against the grain. This is essential for tenderizing the meat and making it easier to chew. Look for the direction of the muscle fibers and slice perpendicular to them.

For Camping: Place the fresh London broil and marinade in a zipper bag, squeeze out as much air as possible, and 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 the frozen bag in the camping cooler. After a day or two, it will be defrosted and ready to cook on the grill with minimal preparation and mess.

Expert Tips & Tricks

• Don’t over-marinate: While marinating for 24 hours is great, exceeding that time can sometimes result in the meat becoming mushy, especially with acidic marinades like this one.
• Pat the meat dry: Before grilling or broiling, pat the marinated London broil dry with paper towels. This helps to achieve a better sear.
• Use a meat thermometer: A meat thermometer is your best friend for ensuring the London broil is cooked to your desired level of doneness. Insert the thermometer into the thickest part of the meat, avoiding bone.
• Resting is key: Resist the urge to slice into the London broil immediately after cooking. Allowing it to rest ensures a juicier, more flavorful result.
• High heat is your friend: London broil is best cooked quickly over high heat to achieve a nice sear without overcooking the inside.

Serving & Storage Suggestions

Serve sliced London broil immediately after resting. It pairs wonderfully with grilled vegetables, a side salad, mashed potatoes, or crusty bread.

Storage: Leftover sliced London broil can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat sliced London broil gently in a skillet over medium-low heat or in the microwave. Be careful not to overcook it, as it can become dry. Adding a little beef broth or the reserved marinade (if any) can help to keep it moist.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	673.5 kcal	N/A
Calories from Fat	357 g	53%
Total Fat	39.7 g	61%
Saturated Fat	11.5 g	57%
Cholesterol	196.6 mg	65%
Sodium	1620.7 mg	67%
Total Carbohydrate	8 g	2%
Dietary Fiber	0.3 g	1%
Sugars	4.7 g	18%
Protein	67 g	133%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Gluten-Free: To ensure this recipe is gluten-free, use a gluten-free soy sauce (tamari).
• Spice it Up: Add a pinch of red pepper flakes to the marinade for a little heat.
• Herb Variations: Experiment with different herbs like thyme, oregano, or Italian seasoning.
• Sweetness: Add a tablespoon of honey or maple syrup to the marinade for a touch of sweetness.
• Citrus: Add the juice and zest of half a lemon or orange to the marinade for brightness.

FAQs (Frequently Asked Questions)

Q: Can I use a different cut of beef?
A: While London broil is the traditional choice, you could also use flank steak or skirt steak. Adjust cooking times accordingly, as these cuts may be thinner.

Q: Can I freeze the marinated London broil?
A: Yes! Freezing the London broil in the marinade is a great way to prepare ahead of time. It also helps to further tenderize the meat. Just be sure to thaw it completely in the refrigerator before cooking.

Q: How do I know when the London broil is done?
A: The best way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the meat, avoiding bone. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C).

Q: Can I cook this in the oven if I don’t have a grill or broiler?
A: While I typically grill or broil London Broil, you can bake it. Preheat your oven to 325°F (160°C). Place the marinated London broil in a baking dish and bake for 20-30 minutes, or until it reaches your desired level of doneness, using a meat thermometer to check the internal temperature.

Q: What should I serve with this London broil?
A: This London broil pairs well with a variety of sides, such as grilled vegetables, mashed potatoes, roasted asparagus, or a fresh salad. A bold red wine would also be a great complement.

Final Thoughts

“Ant” Kelly’s London Broil Marinade is more than just a recipe; it’s a piece of my heart. This marinade is incredibly versatile and turns an ordinary cut of beef into a delicious and memorable meal. So gather your loved ones, fire up the grill (or broiler!), and create some memories of your own. And if you have a niece or nephew, be prepared for a potentially silly nickname or two! I encourage you to try this recipe and let me know what you think. Don’t be afraid to experiment with variations and make it your own.