Ingredients for Ant Kelly's London Broil Marinade
- 1/4 cup balsamic vinegar
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon fresh ground black pepper
- 1 1/2 lbs London broil beef
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
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How to Make Ant Kelly's London Broil Marinade
- In a medium bowl, whisk together all marinade ingredients until well combined.
- Lightly score the London Broil in a diamond pattern on both sides using a sharp knife. This helps the marinade penetrate and ensures even cooking.
- Place the London Broil in a large resealable bag.
- Pour the marinade over the meat, ensuring it's fully coated.
- Seal the bag, pressing out excess air. Gently massage the bag to distribute the marinade evenly.
- Marinate in the refrigerator for at least 2 hours, or up to 24 hours, flipping the bag occasionally.
- For freezing, follow step 6, then place the sealed bag in a freezer-safe container or another ziplock bag for added protection.
- 20-30 minutes before cooking, remove the London Broil from the refrigerator to allow it to come to room temperature.
- Preheat your grill or broiler to high heat. Grill or broil for 5-7 minutes per side, or until desired doneness is reached. Cooking time will depend on the thickness of the meat.
- Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C) for medium-rare.
- For camping: Place the marinated London Broil in a heavy-duty zip-top bag. Remove as much air as possible, seal tightly and place in a vacuum seal bag. Freeze until ready to use. Thaw in the cooler for 1-2 days before grilling.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
18g
Fat
57g
Carbs
2g
