Grilled Asparagus And Steak Salad With Hoisin Vinaigrette

Grilled Asparagus and Steak Salad with Hoisin Vinaigrette is a delicious and satisfying dish that combines the smoky flavors of grilled asparagus and steak with the bold and tangy notes of a hoisin vinaigrette. The steak is seasoned with a peppercorn spice mixture and grilled to perfection, while the asparagus is charred until crisp-tender. The salad is then assembled with vibrant upland cress or watercress, slivered mango or sliced oranges, and thinly sliced red onion. The tender slices of grilled steak are layered over the salad, and the dish is finished with a drizzle of the flavorful hoisin vinaigrette. It’s a harmonious blend of textures and flavors, making it a delightful option for a summer meal or any occasion.

SERVES: 4

INGREDIENTS:

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. lower-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)

INSTRUCTIONS:

PREPARE THE STEAK AND ASPARAGUS 

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

MAKE THE VINAIGRETTE 

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

GRILL THE STEAK AND ASPARAGUS 

1. 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 it on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus.
2. Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.

ASSEMBLE THE SALAD 

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

NUTRITIONAL INFORMATION:

PER SERVING

• 350 CALORIES | 29G PROTEIN | 19G CARB | 19G TOTAL FAT | 4.5G SAT FAT |
  12G MONO FAT | 2G POLY FAT | 55MG CHOL | 610MG SODIUM | 3G FIBER

NOTE:

• 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.

THE COLOR OF ASPARAGUS: 

• There are about 300 species of asparagus plants within the Asparagus genus, but we eat just one: Asparagus officinalis. While the green variety is most common, purple and white asparagus can also be found in some farmers’ markets and specialty stores.

GREEN

• Its sweet, grassy notes become more vegetal with age. Although it’s available in supermarkets much of the year, it’s best consumed from early to late spring, when it’s more likely to be harvested from a local source.

PURPLE 

• It’s sweeter, more tender, and produces fewer stalks per plant than its green cousin. Also known as Violetto d’Albenga, this variety originated in northwestern Italy (these days, it’s also grown in California). To preserve its color, use it raw or cook it briefly; the longer it cooks, the more likely it’ll turn from purple to green.

WHITE

• Milder than other varieties, it has just a touch of pleasant bitterness. White asparagus is buried in the soil and kept out of the sun to prevent it from developing chlorophyll, which would turn it green.