Teriyaki Finger Steaks (George Foreman Grill) 

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

Trim fat from steak and slice lengthwise into 1/2-in 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. (If using the George
Foreman grill, check
for doneness after 3 or 4 minutes.) Remove from skewers and serve.

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