Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

Photo by Scott Phillips
Ingredients
- Freshly ground black pepper
- 1 lb. thick-cut New York strip steak
- Kosher salt and freshly ground black pepper to taste
- ½ Tbs. black peppercorns
- 4 cups upland cress or watercress
- 2 Tbs. white wine vinegar
- 1 tsp. minced garlic
- + 14 more ingredients
-
- 1-½ Tbs. olive oil
- 1 lb. thick asparagus, trimmed
- Daikon or radish sprouts for garnish (optional)
- 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds
- 3 Tbs. lower-salt chicken broth; more as needed
- 1 tsp. coriander seeds
- 1-½ tsp. reduced-sodium soy sauce
- 1 tsp. fennel seed
- 2 tsp. minced fresh ginger
- ½ small red onion, thinly sliced and soaked briefly in ice water
- 1 tsp. Dijon or Chinese mustard
- 2 Tbs. olive oil
- 2-½ Tbs. hoisin sauce
- Kosher salt
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. Toss the asparagus with the remaining 1 Tbs. of olive o...
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