12oz.steak, cut into 1 1/4" to 1 1/2" piecestenderloin or top sirloin
3slabsthick cut, smokey bacon, cut into 1 1/2" piecesabout 4 1/2 oz.
salt and pepper
Mix all the glaze ingredients in a small bowl and stir well to dissolve the sugar. See notes.
Start your grill, gas or charcoal and heat to high temperature.
Thread bacon and beef onto skewers so that the bacon surrounds the beef. Lightly salt and pepper the kabobs, then brush with glaze.
Oil the grill's grate with vegetable oil. Place the skewers on the hot grill and cook for 2 to 3 minutes until the beef is nicely charred. Baste the beef with more glaze then turn onto the second side and cook for 2 more minutes. The beef should be medium rare, 135° to 140° when checked with an instant read thermometer.
Remove from the grill and coat a final time with the glaze. Serve hot.
If you wish to marinate the beef prior to grilling, make a double batch of the glaze. Place beef chunks and marinade in a sealable plastic bag and refrigerate for 2 to 3 hours.
If using bamboo skewers, soak them well in water for 30 to 60 minutes.
I used 9 1/2" metal skewers and 2 were enough for the 3/4 pound of tenderloin.
To get medium rare steak, the grill has to be quite hot. You will get a nice char in 2 to 2 1/2 minutes and the middle of the beef pieces will remain pink. If it takes longer to get a char, the beef will cook to medium or even medium well, (4 to 5 minutes per side).
The bacon does not get cooked through but the edges will be browned. Cut off the browned edge and eat with a piece of steak...yum. Or finish cooking on a grate topper.
The nutrition information is based on eating all of the bacon and using 1/4 of the glaze. So this is an estimate of the nutritional information.