This backstrap marinade by Adam Isrow is perfect for those who like a little sweetness to their savory dishes. You’ll be beggin’ for more!

Ingredients

Backstrap

Bacon

4 teaspoons sugar

4 tablespoons soy sauce

1 teaspoon ginger powder

1 teaspoon garlic powder

Directions

Mix sugar, soy sauce, ginger and garlic powder. Marinate backstrap in mixture overnight, flipping once to get both sides. Wrap bacon strips around backstrap, and use a toothpick to hold them in place. You can go two ways with it:

1. Put them on the grill away from the direct heat and cook until inside temp is 140 degrees. Transfer to direct heat to brown if desired, but only for a short time.
2. Cut backstrap into steaks between the slices of bacon. Get the grill nice and hot, then sear the steaks, maybe three minutes on each side. If you want them a little more well done, move them off the direct heat and cook a little longer.