Grilled Steak and Asparagus Salad with Hoisin Vinaigrette Recipe

Name: Grilled Steak and Asparagus Salad with Hoisin Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Blend all ingredients in blender until smooth.
2
Season with salt and pepper.
3
(Can be made 2 days ahead.
4
Cover and refrigerate.)
5
Grind peppercorns, coriander seeds and fennel seeds to fine powder.
6
Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix.
7
Let stand 30 minutes.
8
Prepare barbecue (medium-high heat).
9
Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare.
10
Using tongs, transfer steak to cutting board.
11
Tent with foil to keep warm.
12
Let rest 10 minutes.
13
Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper.
14
Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes.
15
Transfer asparagus to plate.
16
Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
17
Cut steak crosswise into thin slices.
18
Arrange steak and asparagus on 6 plates.
19
Drizzle with vinaigrette.
20
Garnish salads with some onion rings and orange slices.

229

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.

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

You need 15 ingredients. The key ingredients include: 1/4 cup hoisin sauce, 1/4 cup white wine vinegar, 1/4 cup canned low-salt chicken broth, 2 tablespoons olive oil, and more.

Yes, Grilled Steak and Asparagus Salad with Hoisin Vinaigrette 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 Steak and Asparagus Salad with Hoisin Vinaigrette

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