Tangy Sirloin Strips

Mains

Print Recipe

Servings: 4

Ingredients

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.