Saturday, August 21, 2010

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

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

1 comment:

  1. OMG, delicious! Bacon AND bbq sauce AND molasses. All in one dish. Love it, lol. Thank you for participating in my Cookbook Sundays. Have a great Sunday!



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