Tangy Sirloin Strips
- ¼ cup canola oil
- 2 tablespoons Worcestershire sauce
- 1 garlic clove, minced
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pound beef top sirloin steak (1-inch thick)
- 4 bacon strips
- Lemon-pepper seasoning
- ½ cup barbecue sauce
- ½ cup steak sauce
- ½ cup honey
- 1 tablespoon molasses
In a large re-sealable plastic bag, combine the first six ingredients. Cut steak into four wide strips; add to the marinade. Seal bag and turn to coat; refrigerate for 2–3 hours or overnight, turning once.
Drain and discard marinade. Wrap a bacon strip around each piece of steak; secure with toothpick. Sprinkle with lemon-pepper seasoning.
Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
Grill the steak, covered, over medium low heat or broil 4 inches from the heat for 10–15 minutes, turning occasionally, until the meat reaches desired doneness (for medium-rare a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees).
Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.