Tangy Sirloin

I made this for supper tonight, and it was pretty darn tasty! I would definitely make this again. The steak marinated all day, and I grilled it up, along with grilled sweet potatoes, fresh green beans and cole slaw. I found the recipe in Taste of Home Backyard Grilling Recipes and Tips to Grill Like a Pro. However, I made a few changes (adding more garlic, using less honey and oil, and doubling the marinade.) The nutritional information if off just a bit due to the marinade ingredients.

Enjoy!

Tangy Sirloin

* Exported from MasterCook *

Serving Size 4

2 Tablespoons olive oil
4 Tablespoons Worcestershire sauce
4 cloves garlic -- minced
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 pound sirloin steak, trimmed
1/3 cup barbecue sauce
2 Tablespoons Worcestershire sauce
1/4 cup honey
1 Tablespoon molasses

In a large Ziploc bag, combine the first 6 ingredients. Cut the steak into 4 pieces, add to the marinade. Seal bag and turn to coat. Refrigerate for 2-3 hours, or overnight.

Drain and discard marinade.

Grill steak, covered, over medium-low heat for 10-15 minutes, turning occasionally, until meat reaches desired doneness. (145* for medium-rare, 160* for medium, 170* for well-done.)

Combine the last 4 ingredients. Brush over steak. Grill until glaze is heated.
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Per Serving (excluding unknown items): 407 Calories; 23g Fat (50.0% calories from fat); 22g Protein; 29g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 719mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 0 Vegetable; 2 1/2 Fat; 2 Other Carbohydrates.

NOTES : Adapted from "Tangy Sirloin Strips" (p. 121) Taste of Home Backyard Grilling Recipes and Tips to Grill Like a Pro