Teriyaki Finger Steaks

2 pounds boneless sirloin steak
1/2 cup soy sauce
1/4 cup vinegar
2 Tbsp brown sugar
2 Tbsp minced onions
1 Tbsp 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-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, discarding marinade.
Loosely thread meat strips onto skewers. Grill in greased and preheated GFG
for 5-8 minutes. Check for doneness after 3 or 4 minutes. Remove from skewers
and serve.

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