Name: Grilled Steak and Asparagus Salad with Hoisin Vinaigrette
Yield: Serves 6
Ingredients: 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; 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

You can also "grill" the steak in a ridged heavy-duty skillet set on the stove top.

Recipe information

Yield
Serves 6

Ingredients

For 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

For salad

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

Preparation

Make vinaigrette:
Step 1
Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
Make salad:
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.

Nutrition Per Serving

Per Serving: calories

200; total fat

10 g; saturated fat

2 g; cholesterol

47 mg.

#### Nutritional analysis provided by Bon Appétit

TagsSalad Chinese-American Chinese East Asian Asian Asparagus Vegetable Steak Beef Meat Ginger Herbs & Spices Main Dinner Dairy Free Gluten Free Nut Free Keto Weeknight Meals Quick Easy Grilling Blender Spring Bon Appétit

Recipe information

Ingredients

For vinaigrette

For salad

Preparation

Make vinaigrette:

Step 1

Make salad:

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes