Instructions: In small bowl, stir together paprika, oregano, salt, garlic and chili powder and generous grinding of pepper; set aside. In small saucepan, bring vinegar to boil; boil until reduced by half, about 3 minutes. Remove from heat. Stir in ginger, soy sauce and honey. Set aside.

Slice white part of green onions into 5 cm (2-inch) pieces. Finely chop green part of 2 green onions and set aside. Onto skewers, thread mushrooms randomly with white part of green onions and yellow pepper; brush lightly with olive oil. Rub both sides of steaks with spice mixture.

Place steaks over high heat on barbecue; cook for 2 minutes. Add vegetable skewers; cook, turning once and turning and basting frequently with vinegar mixture, for 5 to 8 minutes or until mushrooms are tender and steak is rare or medium rare.

To serve, place steaks on dinner plates. Remove vegetables from skewers and scatter over top. Sprinkle with reserved chopped green onions. (If you wish, steaks can also be sliced and served with vegetables on the side.)

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