Teriyaki Finger Steaks

2 lbs. sirloin steak, trimmed
1/2 cup soy sauce
1/4 cup vinegar
2 tbsp. brown sugar
2 tbsp. minced onion
1 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. ground ginger
1/8 tsp. ground black pepper

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

Yield: 6 servings.