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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


  1. Trim fat from steak and slice lengthwise into 1/2-inch strips; place in a large glass bowl.
  2. Combine all remaining ingredients; pour over meat and toss gently.
  3. Cover and refrigerate for 2 to 3 hours.
  4. Drain, discarding marinade. Loosely thread meat strips onto skewers.
  5. 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.)
  6. Remove from skewers and serve.

Posted by bettyboop at Recipe Goldmine 1/3/2002 8:53 am.


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