Tangy Sirloin Strips1/4 cup vegetable oil2 tablespoons Worcestershire sauce 1 garlic clove, minced 1/2 teaspoon onion powder 1/2 teaspoon salt 1/4 teaspoon pepper 1 pound (1 inch thick) boneless sirloin steak 4 bacon strips Lemon-pepper seasoning
GLAZE 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. Combine glaze ingredients. To Freeze: Freeze in freezer safe container. Freeze glaze in a separate baggie. To Reheat:Coat grill rack with nonstick cooking spray before starting the grill. Grill steak, covered, over medium-low heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness. Brush glaze over steaks. Grill until glaze is heated. Discard toothpicks. |