Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

This salad packs bright flavor with minimal fuss. If you don’t want to grill outside, cook the steak and asparagus on a stovetop grill pan instead.

For the steak and asparagus

• 1/2 Tbs. black peppercorns
• 1 tsp. coriander seeds
• 1 tsp. fennel seed
• Kosher salt
• 1 lb. thick-cut New York strip steak
• 1-1/2 Tbs. olive oil
• 1 lb. thick asparagus, trimmed
• Freshly ground black pepper

For the vinaigrette

• 3 Tbs. lower-salt chicken broth; more as needed
• 2-1/2 Tbs. hoisin sauce
• 2 Tbs. olive oil
• 2 Tbs. white wine vinegar
• 1-1/2 tsp. reduced-sodium soy sauce
• 2 tsp. minced fresh ginger
• 1 tsp. Dijon or Chinese mustard
• 1 tsp. minced garlic
• Kosher salt and freshly ground black pepper to taste

For the salad

• 4 cups upland cress or watercress
• 1 large mango, peeled and slivered into thin wedges, or 2 large navel oranges, peeled and sliced into thick rounds
• 1/2 small red onion, thinly sliced and soaked briefly in ice water
• Daikon or radish sprouts for garnish (optional)

Prepare the steak and asparagus

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 oil and season with salt and pepper; set aside.

Make the vinaigrette

In a blender, combine all of the ingredients and pulse 2 or 3 times to mix, adding more broth if necessary to achieve a silky consistency.

Grill the steak and asparagus

Prepare a high gas or charcoal grill fire. Grill the steak until nice grill marks form, about 5 minutes. Flip and cook the steak on the second side until an instant-read thermometer inserted in the steak reads 125°F for rare, about 4 minutes. Remove the steak from the grill and put on a cutting board. Tent with foil to keep warm. Let the meat rest while you grill the asparagus.


Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.

Assemble the salad

Arrange the asparagus, cress, and mango on 4 plates or a platter. Thinly slice the steak across the grain and arrange over the salad. Drizzle with the vinaigrette and garnish with the red onion and daikon sprouts (if using).