Make the marinade: In a small bowl, mix together the oil and honey. (Using the same tablespoon measure for the oil and then the honey will make the honey slide right out of the measure.) Peel and finely mince the onion, adding it to the oil mixture as you chop. Add the soy sauce, garlic, ginger and pepper. Whisk well.

Place the steaks in a gallon-size, zipper-type bag, and pour the marinade over the steaks. Seal the bag, and place it flat in the refrigerator. Marinate for at least 2 hours, turning occasionally, or up to 8 hours.

Turn on a gas grill to medium-high. (If you don't want to use an outdoor grill, see alternative cooking method below.) Through the bag, press the onion and garlic pieces into the steak and drain the extra marinade. Place the steaks on the hot grill, and grill until desired doneness is reached. (For 1-inch-thick steaks, 4 minutes on each side yields medium-rare.) Serve immediately. Serves 4

Alternate cooking method: Steaks may be grilled on a tabletop indoor grill with proper ventilation.

Approximate Values Per Serving: 208 calories (35 percent from fat), 8 g fat (2 g saturated), 42 mg cholesterol, 25 g protein, 9 g carbohydrates, .2 g dietary fiber, 1,033 mg sodium

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Beverly Mills is a former food editor of the Miami Herald food section and a mother of two; Alicia Ross, a former food columnist for The Raleigh News and Observer, also has two children. Send desperate tales of woe or everyday success stories and your favorite quick recipes to Desperation Dinners, c/o United Media, 200 Madison Ave., New York, NY 10016. Or visit the Desperation Dinners Web site at www.desperationdinners.com. You can e-mail Beverly Mills and Alicia Ross at bev-alicia@desperationdinners.com. © United Feature Syndicate Inc.