Tangy Sirloin Steak Fingers

This is a little different take on grilled steak.  Instead of grilling a whole steak, it is cut into fingers, basted with a tangy tomato sauce and grilled until it is the desired doneness.

Boneless sirloin steak is needed for this, and it slices best if it is partially frozen so thaw a frozen steak or place a fresh steak in the freezer for a couple of hours.

 Tangy Sirloin Steak Fingers
1 (10 oz.) can condensed tomato soup
2 T. brown sugar, firmly packed
2 T. lemon juice
2 T. olive oil
1 T. Worcestershire sauce
1 t. garlic powder
1/4 t. crushed thyme
1 1/2 lbs. boneless sirloin steak, 1 inch thick

In a medium saucepan combine tomato soup, brown sugar, lemon juice, olive oil, Worcestershire sauce, garlic powder and thyme.  Stir to combine and heat to boiling, stirring often.  Ladle about 1/4 to 1/3 cup into a small bowl to use for basting.  Cut steak into 1-inch wide fingers.  Grill steak, basting with sauce and turning often, until steak is of desired doneness.  Serve remaining sauce to pour over the steak fingers.  Makes 6 servings.

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