Teriyaki Finger Steaks
2 lbs. boneless sirloin steak
1/2 C. soy sauce
1/4 C. vinegar
2 T. brown sugar
2 T. minced onion
1 T. vegetable oil
1 garlic clove, minced
1/2 tsp. ground ginger
1/8 tsp. pepper
Trim fat from steak and slice lengthwise into 1/2 inch strips; place in a large glass bowl.
Combine all remaining ingredients; pour over meat and toss gently.
Cover and refrigerate for 2-3 hours. Drain and discard marinade.
Loosely thread meat strip onto skewers.
Grill over medium hot coals, turning frequently for 7-10 minutes or till meat has reached desired doneness.
Remove from skewers and serve.
Serves 6
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