From the kitchen of Ginny Albert
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.