Teriyaki Finger Steaks
Submitted by larke4
Marinated sirloin steak strips grilled on skewers with teriyaki marinade. Soy sauce, ginger, and brown sugar create sticky-sweet finger steaks ready in 3 hours.
YIELD
6 servingsPREP
COOK
10 minREADY
3 hrsThese teriyaki steak skewers are the kind of food you eat with your hands and don’t care who’s watching.
Thin sirloin strips soak in a homemade teriyaki marinade (soy sauce, vinegar, brown sugar, garlic, and ginger) for 2-3 hours, then get threaded onto skewers and grilled until the edges caramelize and char. The result is tender, sticky-sweet beef with that irresistible teriyaki glaze.
Serve them straight off the grill as appetizers, pile them over rice for dinner, or set up a DIY lettuce wrap bar with all the fixings. They’re perfect for backyard cookouts or game day spreads.
Grilling Tips
- Cut steak into uniform ½-inch strips so they cook evenly
- If using wooden skewers, soak them in water for 30 minutes to prevent burning
- Thread the meat loosely (not bunched tight) so heat circulates and edges get crispy
- Don’t overcook or the thin strips will turn tough (7-10 minutes total is plenty)
- Reserve some marinade before adding raw meat, then brush it on while grilling for extra glaze
Variations
- Pineapple Teriyaki: Thread pineapple chunks between meat pieces for sweet-savory contrast
- Spicy Kick: Add 1-2 tsp sriracha or red pepper flakes to the marinade
- Sesame Finish: Sprinkle toasted sesame seeds and sliced green onions over finished skewers
Ingredients
Directions
Trim fat from steak and slice lengthwise into ½-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 disired doneness.
Remove from skewers and serve.
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