Thursday, September 23, 2010

Tangy Sirloin Strips

This marinade and sauce were very good! We had gotten Sirloin from the new meat market I found and I wanted to try this. We WILL make this again. We had to cook this on the George Foreman since it started pouring rain when I went out to light the grill.

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. This looks amazing. Can this be my new birthday cake?