I remember once reading, perhaps in Jay McInerney's Bacchus & Me, that he though Riesling was the most versatile wine in the world, and that though few people had tried it, it actually complemented beef quite well.
I have hangar steak marinating in caramelized sugar, lemongrass, ginger, shallots, fish sauce and jalapenos. I am starting with some malpeque oysters. What does anyone think of approaching this meal with white wine only? And, is a Riesling the right wine?