Tangy Sirloin Strips

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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


  1. 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.

  2. Drain and discard marinade. Wrap a bacon strip around each piece of steak; secure with toothpick. Sprinkle with lemon-pepper seasoning.

  3. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.

  4. 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).

  5. Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.

Recipe courtesy of

Taste of Home

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