Grilled Steak and Asparagus Salad with Hoisin Vinaigrette |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
You can also grill the steak in a ridged heavy-duty skillet set on the stove top. 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 |
Directions:
1. Make vinaigrette: Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)
2. Make salad: Grind peppercorns, coriander seeds and fennel seeds to fine powder. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix. Let stand 30 minutes.
3. Prepare barbecue (medium-high heat). Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes.
4. Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes. Transfer asparagus to plate. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
5. Cut steak crosswise into thin slices. Arrange steak and asparagus on 6 plates. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.
6. Per Serving: calories, 200; total fat, 10 g; saturated fat, 2 g; cholesterol, 47 mg. Nutritional analysis provided by Bon Appétit
|
|