Teriyaki Finger Steaks

From Taste of Home

Ready In:
25mins
Serves:
Units:

ingredients

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.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Jazz Lover
Contributor
@Jazz Lover
Contributor
"From Taste of Home"
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. ForeverMama
    I've been making this exact recipe from Taste of Home for years. Can't believe I found it here. It's a tried and true recipe. What I do different is that I use olive oil instead of canola, dried onion flakes instead of fresh minced onion, and I use balsamic vinegar and sometimes rice wine vinegar. It's a fabulous recipe that's filled with flavor. Thx. Jazz Lover for posting one of my fave's.
    Reply
  2. ForeverMama
    I've been making this exact recipe from Taste of Home for years. Can't believe I found it here. It's a tried and true recipe. What I do different is that I use olive oil instead of canola, dried onion flakes instead of fresh minced onion, and I use balsamic vinegar and sometimes rice wine vinegar. It's a fabulous recipe that's filled with flavor. Thx. Jazz Lover for posting one of my fave's.
    Reply
  3. Jazz Lover
    From Taste of Home
Advertisement