beef teriyaki

1 piece top round beef steak (about 1-1/2 pounds), 1″ thick

Teriyaki Marinade:
3/4 cup soy sauce
1/2 cup dry sherry
3 tablespoons bottled steak sauce
2 tablespoons sugar
2 cloves garlic, crushed

8-inch bamboo skewers (soak in water before using to prevent excess charring).

Pierce steak deeply all over with a fork; place in shallow glass dish. Combine marinade ingredients. Pour about 1/3 over steak; cover. Reserve the remaining marinade for dipping. Refrigerate several hours or overnight, turning steak once or twice. Cut meat into long thin slices about 1/8″ thick; thread accordion style onto bamboo skewers; brush with marinade. Broil 2-3 inches from heat for 1 minute; turn and broil 1 minute longer. Serve with reserved marinade. Makes about 36 appetizers.

From Family Circle magazine.

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