Grilled Steak and Asparagus Salad with Hoisin Vinai

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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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: 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.

That's it — enjoy your meal!

Grilled Steak and Asparagus Salad with Hoisin Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions