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Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

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Serves 4

  • by John Ash from Fine Cooking
    Issue 110

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.

For the steak and asparagus
  • 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
For the vinaigrette
  • 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
For the salad
  • 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)
Prepare the steak and asparagus

Put the peppercorns, coriander, fennel, and 1/2 tsp. salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 Tbs. of the olive oil and then the peppercorn mixture. Set aside for at least 30 minutes and up to 1-1/2 hours.

Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside.

Make the vinaigrette

In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency.

Grill the steak and asparagus

Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125°F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus.

Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.

Assemble the salad

Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).

Serving Suggestions

Serve with Simple Grilled Potatoes on the side.

nutrition information (per serving):
Calories (kcal): 350; Fat (g): 19; Fat Calories (kcal): 170; Saturated Fat (g): 4.5; Protein (g): 29; Monounsaturated Fat (g): 12; Carbohydrates (g): 19; Polyunsaturated Fat (g): 2; Sodium (mg): 610; Cholesterol (mg): 55; Fiber (g): 3;

Photo: Scott Phillips

Amazing.

Quick, simple and delicious!

Fantastic! Perfect spring/summer recipe - great flavours. Quick, simple and impressive enough to serve to guests.

The flavors in this complement each other to perfection! I made the vinaigrette early (same time I did the spices for the steak) so there was less to do all at once, and I used lettice from my garden with some baby spinach for the greens. My family raved about it and it will be a new regular in our home for sure!

Absolutely delicious! I ended up using a spring leaf mixture, and I garnished it with kohlrabi. I will make this again and again.

A real keeper -- In fact, the dressing will become my go-to Asian vinaigrette. Easy enough for weeknight, spiffy enough for friends. Couldn't find cress, so I used a combo of mache, arugula, and pea sprouts.

Made this as a weeknight meal and it was simple and DELICIOUS!! I can't wait to serve this to friends. The dressing was a perfect compliment to the spicy meat. The calories are low on this for those watching their waistlines. The Hoisin dressing is going to be my new favorite for other things - salads, marinades.

it was wonderful, I substituted finely sliced radishes for daikon sprouts. Used regular cress instead of upland kind because that's what my hubby came home with. I love these dinner salads because you end up eating less meat and more veggies.

This was delicious! I used mixed greens for the lettuce and added avocado, radishes (couldn't find radish sprouts) and crispy won ton strips. Put chicken on mine and the steak on my guys (both marinated in soy and siracha). Great dressing (just added some siracha to it because I like it spicy!). The mango added a nice bite of sweetness. Will be making again-filling but nice and light.

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