Instructions: Place oyster sauce in small mixing bowl along with onion and ginger. Whisk in rice wine vinegar, then gradually whisk in sesame oil. Set aside. Sauce can be made in advance. Cover and refrigerate up to 2 weeks.

Prepare medium-hot fire in grill. Set grate 4 to 5 inches above glowing coals. Brush grate with oil just before grilling to help prevent sticking.

Season steaks with salt and pepper. Place them in shallow dish and pour 1/4 cup of oyster-ginger marinade over them. Set aside remaining marinade. Coat steaks all over with mixture. If you have time, cover them with plastic wrap and let them marinate at room temperature at least 30 minutes. Refrigerate them if kitchen is hot. Otherwise you can grill them right away.

Remove steaks from marinade and place over hot coals. Grill first side 2 to 3 minutes until browned. Turn steaks and grill other side another 2 to 3 minutes. Steaks will be pink inside. Cook few minutes longer on each side if you want them well done.

Place steaks on warm dinner plates, spoon rest of reserved oyster-ginger sauce over them and serve right away.

This recipe yields 4 servings.

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