Teriyaki Finger Steaks

2 pounds boneless sirloin steak

1/2 cup soy sauce

1/4 cup vinegar

2 tablespoons brown sugar

2 tablespoons minced onions

1 tablespoon vegetable oil

1 garlic clove -- minced

1/2 teaspoon ground ginger

1/8 teaspoon pepper

Trim fat from steak and slice lengthwise into 1/2-in 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, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches disired doneness. Remove from skewers and serve.

YIELD: 6 servings

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