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Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

Scott Phillips

Servings: 4

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)

Nutritional Information

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


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.


Rate or Review

Reviews (9 reviews)

  • streiber | 10/23/2013


  • 405tulips | 07/07/2012

    Quick, simple and delicious!

  • splitends | 05/19/2012

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

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