Grilled Glazed Steak and Asparagus
['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)']
Prepare a charcoal grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
Stir together oyster sauce, vinegar, mustard, and red-pepper flakes in a large bowl.
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.
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.
Let steak stand on a cutting board 15 minutes; put asparagus on a platter and cover. Thinly slice steak across the grain.
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