Tangy Sirloin Strips Recipes

Steps:

• Sprinkle beef strips with salt and pepper. In a large nonstick skillet, brown beef in 1 teaspoon oil. Remove and keep warm. , In the same skillet, saute onions in remaining oil until tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, broth, wine, bay leaf, basil and thyme. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Return beef to the pan; cook for 2-4 minutes or until tender. Discard bay leaf. Serve with rice. Freeze option: Freeze cooled beef mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Steps:

• In a small bowl, combine oil, garlic, worcestershire, onion powder, salt & pepper.
• Cut steak into four wide strips. Pierce meat & place into a marinating container, pour mixture overtop & coat well. Cover & refrigerate 2 - 3 hrs (or overnight), turning container once or twice.
• Drain & discard marinade (or heat well to make into gravy).
• Wrap a bacon strip around each steak piece; secure with a toothpick.
• Sprinkle with lemon-pepper.
• Grill steak, covered, over medium-low heat for 10 - 15 mins, turning occasionally, until meat reaches desired doneness.
• Combine the glaze ingredients; brush over steaks. Grill until glaze is heated; discard toothpicks.

Steps:

• In a large resealable plastic bag, mix first nine ingredients. Add steaks; seal bag and turn to coat. Refrigerate 4 hours or overnight., Drain steaks, discarding marinade. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°), 5-7 minutes per side.Freeze option: Freeze steaks with marinade in a resealable plastic freezer bag. To use, thaw in refrigerator overnight. Drain beef, discarding marinade. Grill as directed.

Steps:

• 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. 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 (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F) Combine the glaze ingredients; brush over steaks. Grill until glaze is heated. Discard toothpicks.