This week's recipe is submitted by Tina Hartzler.

Teriyaki Finger Steaks

2 lbs. 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 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.

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