Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons seasoned rice vinegar
• 3 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 5 teaspoons sesame oil, divided
• 2 hanger steaks, each about 1 pound
• 3 red bell peppers, cored, seeded and cut into thick wedges
• 12 large white mushrooms
• 2 bunches green onions, white and light green parts
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon ground black pepper

Directions

1. In a large bowl, combine soy sauce, vinegar, garlic, ginger and 2 teaspoons sesame oil. Add steaks and marinate at least 2 hours or overnight.

2. Prepare a grill for high-heat cooking. Place bell peppers, mushrooms and green onions in a large bowl and toss with salt, pepper and remaining 3 teaspoons sesame oil. Remove steaks from marinade; grill to desired doneness, about 5 minutes per side for medium-rare. Let steak rest on a cutting board 10 minutes.

3. Meanwhile, grill vegetables, turning them frequently, until nicely browned, about 5 minutes for green onions, 7 to 8 minutes for bell peppers and mushrooms. Slice steak thinly against the grain; serve with the vegetables.

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