How to Make Teriyaki Finger Steaks
- 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 2-3 hours.
- Drain, discarding marinade.
- Loosely thread meat strips onto skewers.
- Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches desired doneness.
- Remove from skewers and serve.