Grilled Elk & Asperagus Salad Recipe

Name: Grilled Elk & Asperagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For vinaigrette; 1/4 cup hoisin sauce; 1/4 cup rice wine vinegar; 1/4 cup canned low-salt chicken broth; 2 tablespoons olive oil; 4-5 teaspoons minced peeled fresh ginger; 2 teaspoons Dijon mustard; For Elk; 2 T Five Spice Powder; 2 T Olive Oil; 1 Pkg. Elk steak; 1 1/4 pounds thin asparagus spears, trimmed; 3 thin red onion slices; 1 can Mandarin Orange slices; Baby greens

Servings: persons

For vinaigrette
1/4 cup hoisin sauce
1/4 cup rice wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4-5 teaspoons minced peeled fresh ginger
2 teaspoons Dijon mustard
For Elk
2 T Five Spice Powder
2 T Olive Oil
1 Pkg. Elk steak
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
1 can Mandarin Orange slices
Baby greens

1
Make vinaigrette:
2
Blend all ingredients in blender until smooth. (Can be made 2 days ahead. Cover and refrigerate.)
3
Make salad:
4
Rub Elk steaks with olive oil and Five Spice; season with S&P. Let stand at least 30 minutes.
5
Grill steak until cooked to desired doneness, about 3 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
6
Meanwhile, saute asparagus and onion slices. Transfer to plate.
7
Cut steak crosswise into thin slices. Baby greens on bottom of plate; arrange steak and asparagus. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.

858

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: For vinaigrette, 1/4 cup hoisin sauce, 1/4 cup rice wine vinegar, 1/4 cup canned low-salt chicken broth, and more.

Yes, Grilled Elk & Asperagus Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Elk & Asperagus Salad

How did you like this recipe?

Frequently Asked Questions