Put whiskey, soy sauce, lime juice, and Worcestershire sauce in a resealable plastic bag.

Add sugar, seal, and shake until mixed. Remove sage leaves from the stem, tear, and add.

Place London broil in the bag and let marinade for 4 hours or overnight.

In a cast sauté pan heat evoo on high heat. Sear meat for 2 minutes on each side, then place on grill preheated to medium. Cook to desired doneness, 155°F is medium.

After meat is removed from the pan, carefully (bourbon is flammable) pour the rest of the marinade into the pan. Bring to a boil then reduce to medium low, until marinade reduces by half.

Slice meat with the grain, on a bias and serve with sauce reduction.