Teriyaki Finger Steaks

Teriyaki Finger Steaks

2 pounds of sirloin steak; boneless
1/2 cup of soy sauce
1/4 cup of vinegar
2 tablespoons of brown sugar, packed
2 tablespoons of minced onions
1 tablespoon of vegetable oil
1 Clove garlic, m minced
1/2 teaspoon of ground ginger
1/8 teaspoon of pepper

Trim the fat from steak and slice lengthwise into 1/2 inch strips; place in a large glass bowl. Combine all remaining ingredients; pour over meat and toss gently. Cover and refrigerate for 2 to 3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers. Grill over medium-hot coals, turning often, for 7 to 10 minutes or until meat reaches desired doneness. Remove from skewers and serve.