Teriyaki Finger Steaks

2 lbs. boneless sirloin steak

1/2 C. soy sauce

1/4 C. vinegar

2 T. brown sugar

2 T. minced onion

1 T. vegetable oil

1 garlic clove, minced

1/2 tsp. ground ginger

1/8 tsp. pepper

Trim 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 2-3 hours. Drain and discard marinade.

Loosely thread meat strip onto skewers.

Grill over medium hot coals, turning frequently for 7-10 minutes or till meat has reached desired doneness.

Remove from skewers and serve.

Serves 6