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Teriyaki Finger Steaks Recipe

Barbecue > Meat

Rating:

2 pounds boneless sirloin steak
½ cup soy sauce
¼ cup vinegar
2 tablespoons brown sugar
2 tablespoons minced onions
1 tablespoon vegetable oil
1 garlic clove, minced
½ teaspoon ground ginger
1/8 teaspoon pepper

Trim fat from steak and slice lengthwise into ½-in strips; place in a large 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. (If using the George Foreman grill, check for doneness after 3 or 4 minutes.) Remove from skewers and serve.