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Tangy Sirloin Strips Recipe

Tangy Sirloin Strips Recipe

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
TOTAL TIME: Prep: 5 min. + marinating Grill: 10 min. YIELD:4 servings


  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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°)
  • 4. Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks. Yield: 4 servings.

Reviews for Tangy Sirloin Strips

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AdrianneKathleen User ID: 7810435 44055
Reviewed Sep. 20, 2014

"Yummy!! As we were short on time, we just did the marinade and wrapped the steak in bacon (no lemon pepper and no glaze), but it was perfect!"

Taticia User ID: 7958576 54794
Reviewed Aug. 27, 2014

"My family loves this. They call it like meat candy."

ccclynjjj User ID: 4223689 54792
Reviewed Jul. 4, 2011

"My son made this all the family. To my surprise everyone just raved about it. We had made extra for leftovers, but there was no leftovers!

Next time we may not make as much glaze because we did not use all of that.
Excellent recipe!!!!!"

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Wine Pairings

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.