Teriyaki Finger Steaks

DIRECTIONS

• In a large resealable plastic bag, combine the first eight ingredients.
• Trim fat from steak and slice across the grain into 1/2-in. strips.
• Add the beef to bag; seal bag and turn to coat.
• Refrigerate for 2-3 hours.
• Drain and discard marinade.
• Loosely thread meat strips onto six metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 7-10 minutes or until meat reaches desired doneness, turning often.