Grilled Steak and Asparagus Salad with Hoisin Sauce

Summary
Prep time	30 min
Cook time	n/a
Source	Epicurious.com
Yield / serves	6 servings
Rating	Very Good

Ingredients

• 1 tablespoon black peppercorns
• 2 teaspoons coriander seeds
• 2 teaspoons fennel seeds
• 1 1-pound top sirloin steak (about 1 inch thick)
• Nonstick olive oil spray

• 1 1/4 pounds thin asparagus spears, trimmed
• 3 thin red onion slices

• Orange slices

Vinaigrette

• 1/4 cup hoisin sauce
• 1/4 cup white wine vinegar
• 1/4 cup canned low-salt chicken broth
• 2 tablespoons olive oil
• 4 teaspoons minced peeled fresh ginger
• 1 tablespoon soy sauce
• 2 teaspoons hot Chinese-style mustard or Dijon mustard

Preparation

Make vinaigrette

Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)

Make salad

Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.

Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.

Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.

Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.