Teriyaki Finger Steaks

2 lb. sirloin steak, boneless
1/2 cup soy sauce
1/4 cup vinegar
2 tbsp. packed brown sugar
2 tbsp. minced onions
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. ground ginger
1/8 tsp. pepper

Directions:

Trim fat from steak and slice lengthwise into 1/2-inch strips; place in al arge glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2 to 3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning often, for 7 to 10 minutes or until meat reaches desired doneness. Remove from skewers and serve.

User Reviews:

This Recipe is very simple and has a great flavor that is not over powering. The meat was so tender you didn't need a knife. I give it four stars.

Submitted by Tracy N. on December 05, 1999

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