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).
Serve with Simple Grilled Potatoes on the side.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips