Teriyaki Barbecued Finger Steaks
Created by ForeverMama on May 10, 2015
- Servings: 6
- Prep Time: 15m
- Cook Time: 10m
- Recipe #18913
Ingredients
- 2 pounds beef sirloin (boneless steak)
- 1/2 cup soy sauce
- 1/4 cup balsamic vinegar
- 2 tablespoons brown sugar
- 2 tablespoons dried onion flakes (minced)
- 1 tablespoons olive oil
- 4 to 5 garlic cloves, minced
- 1/2 teaspoon ground ginger
- 1/8 teaspoon cayenne pepper
How to Make
-
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
Nutritional Facts
- 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