Chances are good that you have seen steaks labeled London Broil almost anywhere that sells meat.

The true definition of London Broil can be tricky, because it doesn’t actually refer to a specific cut of meat. London Broil refers to the preparation, mainly a grilled flank steak that has been marinated in a tangy sauce.

What you see in the butcher’s case labeled London Broil is actually a less tender steak. It can come from the top round, sirloin, or even the shoulder. All of these cuts are best served when marinated.

And they are some of the most popular steaks sold because they are relatively cheap and can be cooked using dry heat methods, like grilling.

Because this cut of beef is very lean, a wet or dry marinade is required for a juicy and tasty steak.

The sirloin is located by the hip on the top side of the hindquarter. It is one of the biggest cuts of the animal and can weigh about 30 pounds. Most sirloin arrives boneless and can be called by all sorts of names: top butt steak, top sirloin butt, sirloin butt steak, hip sirloin, or center cut sirloin as well as London Broil.

And, London Broil is the perfect cut for tailgating since you can cook more than one at a time and sliced it up to eat as is or put on a fresh roll for sandwiches . Give this marinade a try at your next get together…

London Broil Bourbon Marinade
Adapted from The Complete Meat Cookbook
by Bruce Aidells and Denis Kelly
Begin this recipe the day before you plan to serve it, so the meat has time to marinate.

Ingredients
3 tablespoons olive oil
2 tablespoons Dijon
1/4 cup bourbon whiskey
1/3 cup soy sauce
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1/4 cup brown sugar
2 tablespoons minced red onion
1 tablespoon minced garlic
1 tablespoon sea salt
2 teaspoons black pepper

Directions
Prepare the Marinade
In a medium bowl, mix together all the ingredients.

Prepare the Meat
Use a sharp fork to pierce the London Broil all over. Place the meat in a zipper-locked, plastic bag with the marinade. Seal the bag, and squeeze out as much air as possible.

Finally, refrigerate overnight turning the bag from time to time.

The Next Day
Remove the meat from the marinade and pat dry.

Grill over medium-hot heat, turning the steak every 3 to 4 minutes for a total grilling time of about 15 to 20 minutes. If you are using a thermometer, the internal temperature will reach 125ºF to 140ºF, depending on your preference.

Remove the London Broil from the heat, and allow it to sit for 5 to 10 minutes before slicing.