Tangy Sirloin Strips

Tangy Sirloin Strips

1/4 cup canola oil
2 tablespoons Worcestershire sauce
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound beef top sirloin steak (1 inch thick)
4 bacon strips
Lemon-pepper seasoning

Glaze:
1/2 cup barbecue sauce
1/2 cup steak sauce
1/2 cup honey
1 tablespoon molasses

In a large resealable 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 steak piece; secure with a toothpick. Sprinkle with lemon-pepper. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.

Grill steak, covered, over medium-low heat or broil 4 in. from the heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°) Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks. Makes 4 servings.