Asian Spiced Skirt Steak Atop Stuffed Roasted Mushrooms

In a small bowl, combine well the ginger, garlic, salt, five-spice powder and all but 1 tablespoon of the oil. Place skirt steaks in a heavy, resealable plastic bag, adding the marinade to thoroughly coat. Refrigerate for at least 4 hours or better, overnight.

Preheat grill and preheat the oven to 400 degrees F. Thoroughly clean grilling grates and carefully season with a little cooking oil on rolled paper toweling as necessary.

In a medium nonstick skillet over medium-high heat, add remaining oil. Add onions and red pepper, cooking until slightly caramelized but still crunchy. Season and remove.

Place the portobello mushrooms cap side down in the pan, adding oil if necessary. Cook until well seared, about 3 minutes. Remove pan from the heat.

Divide and mound onion mixture atop mushrooms. Season with soy sauce, red pepper flakes and sesame oil. Place pan on lower rack of oven or cover grill, cooking until tender, about 8 minutes. Transfer to a pan and keep warm.

Return mushroom pan to medium-high heat, cooking pan liquids until thickened to coat back of a spoon, about 3 minutes. Remove from heat. Stir in wasabi paste and mustard to taste.

While mushrooms are cooking, remove steak from marinade. Using tongs, place on the grill, cooking until well seared, about 5 minutes.

Carefully turn over and finish cooking for about 3 minutes to about 120 degrees F as tested by an instant thermometer for rare to medium-rare. Remove from grill and allow to rest, covered loosely with a piece of foil for 4 minutes.

On a cutting board with a very sharp knife, cut steak across the grain on a 45-degree angle into thin slices.

Divide and lay the steak across the mushroom caps. Drizzle sauce over steak. Sprinkle with cilantro and sesame seeds. Serve immediately.