Teriyaki Barbecued Finger Steaks
Recipe: #18913
May 10, 2015
"This is a tried and true, "thumbs-up" recipe that has been a part of my household for many years. I've made it for many barbecue get-togethers and for weekend meals. I love it for its quick put-together that doesn’t require a lot of chopping; except for mincing garlic and slicing the beef into thin slices, all other ingredients are just dropped in. I also love it because the flavors are penetrated and enhanced due to the marinating process. The flavor is bursting and the texture is tender, how much better could it be. Marinating time is not included in the total time."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (190.7 g)
- Calories 250.8
- Total Fat - 7.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 89.2 mg
- Sodium - 1404.2 mg
- Total Carbohydrate - 7.9 g
- Dietary Fiber - 0.3 g
- Sugars - 5.1 g
- Protein - 35.3 g
- Calcium - 45.3 mg
- Iron - 2.6 mg
- Vitamin C - 1.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Trim fat from steak and slice lengthwise into 1/2-inch strips (refer to note below). Place in a large bowl.
Step 2
Combine all remaining ingredients. Pour over meat and toss gently. Cover and refrigerate for 2 - 3 hours.
Step 3
Drain, discarding marinade.
Step 4
Loosely thread meat strips onto skewers.
Step 5
Grill over medium-hot coals, turning when appropriate to cook on both sides.
Step 6
To serve; remove skewers and serve.
NOTE: For perfect thin sliced beef, don't defrost the beef all the way. Rather, when it is still semi-frozen but defrosted enough to put your knife through it, is the best way to get perfectly sliced beef without the beef jiggling back and forth
Tips & Variations
No special items needed.
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