Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

 

This salad packs bright flavor with minimal fuss. If you don’t want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.

What you will need

1/2 Tbs. black peppercorns

1 tsp. coriander seeds

1 tsp. fennel seed

Kosher salt

1 lb. thick-cut New York strip steak

1-1/2 Tbs. olive oil

1 lb. thick asparagus, trimmed

Freshly ground black pepper

3 Tbs. lower-salt chicken broth; more as needed

2-1/2 Tbs. hoisin sauce

2 Tbs. olive oil

2 Tbs. white wine vinegar

1-1/2 tsp. reduced-sodium soy sauce

2 tsp. minced fresh ginger

1 tsp. Dijon or Chinese mustard

1 tsp. minced garlic

Kosher salt and freshly ground black pepper to taste

4 cups upland cress or watercress

1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds

1/2 small red onion, thinly sliced and soaked briefly in ice water

Daikon or radish sprouts for garnish (optional)

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