Tangy Sirloin Strips

These Sirloin Strips were fantastic way to up the wow factor on "just" sirloin steaks.  So delicious, I didn't even find myself yearning for a Ribeye while eating them.     

Tangy Sirloin Strips

1/4 c. Canola Oil

2 Tbsp. Worcestershire Sauce

1 garlic clove, minced

1/2 tsp. onion powder

1/2 tsp. salt

1/4 tsp. black pepper

1 1/2 lb., 1 inch thick boneless sirloin steak

6 bacon strips

Lemon-Pepper seasoning

Glaze:

1/2 c. BBQ sauce

1/2 c. steak sauce

1/2 c. honey

1 Tbsp. molasses

In a large resealable plastic bag, combine the first six ingredients.  Cut the steak into 6 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 steak piece; secure with a toothpick (I didn't, you just need to take care when handling the steak then).  Sprinkle with lemon-pepper.  Coat the grill rack with nonstick cooking spray before starting the grill.  

Grill steak, covered, over medium heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness.  Combine the glaze ingredients, brush over steaks.  Grill until glaze is heated.  Discard toothpicks.  

Note: I heated all of the glaze and served it as extra dipping sauce with the steaks.

Source: Adapted from Taste of Home