Ingredients

• 1/4 cup oyster sauce
• 2 tablespoons balsamic vinegar
• 1 teaspoon grainy mustard
• 1/2 teaspoon hot red-pepper flakes
• 1 pound medium asparagus, trimmed
• 1 1/2 pounds flank steak
• 4 (10-inch) metal or wooden skewers (soak wooden skewers in water 30 minutes)

Instructions

1. Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
2. Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
3. Thread about half of asparagus crosswise onto 2 parallel skewers, leaving space between. Repeat with remaining asparagus and skewers. Brush asparagus with some of glaze, then brush steak all over with remaining glaze and sprinkle with 3/4 teaspoon salt and 1/2 teaspoon pepper.
4. Oil grill rack, then grill steak and asparagus, covered only if using a gas grill, turning steak once and asparagus occasionally, until asparagus is tender and well browned in spots, 6 to 8 minutes, and steak is medium-rare, about 10 minutes.
5. Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.