Top sirloin is cut from the primal or sub-primal loin. The top sirloin has had the bone, the tenderloin, and the bottom sirloin removed. It is a lean, thick cut of steak with a beefy flavor. It is great for grilling and is an affordable cut of steak for any day of the week.
To cook the top sirloin, I decided to take a “London broil” approach. London broil refers to broiling or grilling a lean cut of steak and slicing it. across the grain to obtain a tender bite. Think of London broil as a technique, since there is not actually any cut of steak called London broil. Originally made with flank steak, London broil is often made with top sirloin or top or bottom round steak. Steak for London broil is often marinaded prior to cooking. I applied a dry marinade and finished the top sirloin with a red wine sauce.