Marinated Pork Steaks with Whole Green Onions [barbecue]
Comments:	One surely cannot eat spoonfuls hoisin sauce, but thinned with vinegar or soy sauce for example, it is full of different tastes and proudly shows its nice ruby clolor. These pork steaks are excellent served along with any steamed tender-crisp green vegetable such as Chinese cabbage leaves, and boiled drained brown rice. This marinade can also be used to marinate beef sirloin or round tip steaks, or served as a sauce along with barbecued Asian-style ribs.
Servings:	4

2 [8-ounce / 227-g each] boned pork loin steaks 4 to 6 whole green onions Marinade 1/4 cup [60 mL] hoisin sauce 2 tablespoons [30 mL] rice wine vinegar 2 tablespoons [30 mL] soy sauce 1 tablespoon [15 mL] sesame oil 4 cloves garlic, minced 1 teaspoon [5 mL] hot sesame oil, or Tabasco sauce

Well whip together all marinade ingredients into a shallow glass dish. Pressing, add pork steaks to marinade. Leave pork steaks to marinate, refrigerated, for 2 to 3 hours. Then preheat barbecue until charcoals become gray, almost white. Oil barbecue rack, remove pork steaks from marinade and arrange pork steaks onto hot barbecue rack. Arrange whole green onions all around the outside of barbecue rack. Barbecue pork steaks for 5 to 7 minutes on each side, until well-done no longer pink inside, green onions have softened, streaked with barbecue rack, and serve.