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Tangy Sirloin Strips

 Tangy Sirloin Strips
My love of cooking started when I was trying to earn my Girl Scout cooking badge. My family savors the sweet sauce on these skewers. —Joanne Haldeman, Bainbridge, Pennsylvania
4 ServingsPrep: 5 min. + marinating Grill: 10 min.


  • 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.

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Tangy Sirloin Strips (continued)

Directions (continued)

  • 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. Yield: 4 servings.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.