Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

  

I’ve said this before, but I am a salad queen at heart! I must have over 30 recipes I’ve posted on salads alone.  And why not?  They’re easy to throw together, packed with nutritional goodness for a healthy body and a fab way to utilize leftovers.  

Hoisin sauce is soy based and regularly used in Chinese dishes, as well as stir fry recipes. The ingredients consist of soybean paste, garlic, vinegar and various spices such as chili peppers. The flavor can be described as sweet, salty and spicy. Some versions contain honey or molasses or both which isn’t a strange ingredient when making homemade barbecue sauce. Lee Kum Kee is a brand I like to use which is readily available all over the world.  Hoisin sauce is also good with chicken, duck, scallops, eggplant, lamb beef etc.

Mangoes are an excellent source of fiber and vitamin C and vitamin A (good for eye health).  When choosing a ripe mango, look for ones with the most color (yellow and red blush with a tinge of green) and no bruising.  To tell if it is ripe, gently squeeze the mango (it should feel a bit soft).  You can still buy a hard mango and let it ripen for a couple of days at room temperature on your counter.

Serves 4
adapted from Fine Cooking

1/2 tablespoons black peppercorns
1 teaspoon coriander seeds
1 teaspoon fennel seed
sea salt
1 lb. thick-cut New York strip steak
1-1/2 tablespoons olive oil
1 lb. asparagus, trimmed
freshly ground black pepper

Vinaigrette:
3 tablespoons chicken broth; more if needed
2-1/2 tablespoons hoisin sauce
2 tablespoons olive oil
2 tablespoons white wine vinegar
1-1/2 teaspoons reduced-sodium soy sauce
2 teaspoons minced fresh ginger
1 teaspoon Dijon or Chinese mustard
1 teaspoon minced garlic

Salad:
4 cups watercress or rocket
1 large mango, peeled and sliced, or 2 large navel oranges, peeled and sliced into thick rounds
1/2 small red onion, thinly sliced

Put the peppercorns, coriander, fennel, and 1/2 teaspoon salt in a spice grinder and grind to a fine powder. Coat the steak with 1/2 tablespoons 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 tablespoon of olive oil and season with salt and pepper; set aside.

For the vinaigrette: combine all of the ingredients in a jar fitted with a lid and shake until combined.

On high heat, 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 (or do the finger test for doneness). 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.  Grill asparagus until slightly soft, turning so as to not burn (about 3 minutes).

Arrange the asparagus, watercress or rocket, 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.


The Culinary Chase’s Note:  Hints of Asian tastes in this salad!  The dressing compliments the ingredients in this salad and if you don’t have access to a bbq you can easily use a stove top grill pan.  Enjoy!

2 Comments

  1. Minnie(@thelady8home) on June 9, 2012 at 00:15

    Hot is what I love. This one can really meet my taste buds. 😉



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