Recipe: Teriyaki Finger Steaks (George Foreman grill)

TERIYAKI FINGER STEAKS
(George Foreman grill)

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 ground black pepper

Trim fat from steak and slice lengthwise into 1/2-inch strips; place in a large glass bowl; set aside.

Combine remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours.

WHEN READY TO COOK:
Drain, discarding marinade. Loosely thread meat strips onto skewers.

Grill over medium-hot coals, turning often, for 7-10 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.

Makes 6 servings
Source: Taste of Home magazine
From: Terry,tx, 1998