5 slices bacon, cut into 1/4-inch pieces
3 cups sliced mushrooms
3/4 cup smoky mesquite steak sauce
1/4 cup dry sherry or water
1 teaspoon brown sugar
4 (10 ounce) boneless strip steaks

Cook bacon in skillet until crisp. Remove bacon from skillet; pour off all but 2 tablespoons drippings from skillet.

Add mushrooms to reserved drippings in skillet; cook and stir 5 minutes or until mushrooms are tender. Return bacon to skillet. Add steak sauce, sherry and brown sugar; bring to boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally. Keep warm.

Place steaks on grill over medium coals or on rack of broiling pan. Grill or broil 4 to 6 minutes on each side or until internal temperature reaches 140 degrees to 150 degrees F for medium.

Serve with mushroom sauce.

Makes 4 servings.

That extra touch: Brush steaks with additional 1/4 cup steak sauce before grilling or broiling.