Add all the ingredients for the Chile Vinegar Sauce to the blender. Blend on high until COMPLETELY smooth. Strain the sauce if necessary or continue blending. Once done, pour into a bowl and set aside.
Lather your steaks with canola oil and season with salt, pepper, garlic and onion. Set the steaks in the fridge for 15 minutes to set. About 5 minutes before cooking, pull the steaks out to come to room temperature.
Preheat your fire to a high heat (around 400F) for direct cooking.
Add the steaks to the grill and cook for 4-5 minutes per side or until they are 115-120F internal. Once the steaks are done, pull them off and let them rest for 5 minutes.
Slice your steaks and place them onto a plate or bowl with high sides. Begin spooning your chile vinegar sauce onto all sides of the steak and around them. Garnish with crunchy hot chiles, sliced avocado, red onions, chopped cilantro, limes and sliced scallions. Serve and enjoy!