Carmen' s Teriyaki Finger Steaks

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2 pounds	boneless sirloin or minute steaks
1/2 cup	soy sauce
1/4 cup	vinegar
2 tablespoons	brown sugar
2 tablespoons	minced onions
1 tablespoon	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 large glass bowl. Combine all remaining ingredients, pour over meat and toss gently. Cover and refrigerate for2-3 hours. Drain, discarding marinade. Loosely thread meat strips onto skewers, if desired or just lay on grill. Grill over medium-hot coals, turning often, for 7-10 minutes or until meat reaches desired fineness. Remove and serve.

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