Recipes |
This week's recipe is submitted by Tina Hartzler.
Teriyaki Finger Steaks2 lbs. boneless sirloin steak1/2 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 reamaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2-3 hours. Drain, save marinade to baste. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning and basting often, for 7-10 minutes or until meat reaches desired doneness. (If using the George Foreman grill, check for doneness after 3-4 minutes). Remove from skewers and serve. |
