Tangy Sirloin Strips

1/4 cup vegetable oil
2 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
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.

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.