Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

Grilled Asparagus and Steak Salad with Hoisin Vinaigrette
Photo by Scott Phillips


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

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...

View full recipe at Fine Cooking


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