Grilled Asparagus and Steak Salad with Hoisin Vinaigrette. An exciting dressing for a great steak salad.

Grilled Steak Asparagus Salad with Hoisin Vinaigrette

An entree salad recipe with Grilled Steak and Asparagus. Full of flavor with an over the top new vinaigrette find. This hoisin dressing with ginger and Dijon is sure to impress anyone.

Course Main Course Beef
Cuisine American/Asian
Keyword Steak and Asparagus Salad
Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings 4
Calories 390 kcal


  • Dry rub for the steak:
  • 1/2 Tablespoons black peppercorns
  • 1 teaspoon coriander seeds
  • 1 teaspoon fennel seed
  • Kosher salt
  • 1 Pound New York strip steak thick cut
  • 1-1/2 Tablespoons olive oil
  • 1 pound thick asparagus trimmed
  • Freshly ground black pepper
  • For the vinaigrette
  • 3 Tablespoons chicken broth
  • 2-1/2 Tablespoons hoisin sauce
  • 2 Tablespoons olive oil
  • 2 Tablespoons white wine vinegar
  • 1-1/2 teaspoon reduced-sodium soy sauce
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon Dijon mustard
  • 1 teaspoon minced garlic
  • Kosher salt and freshly ground black pepper to taste
  • For the salad
  • 4 cups watercress or arugula
  • 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
  • Daikon or radish sprouts for garnish or pea tendrils


  1. Prepare the steak and asparagus
  2. 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.
  3. Toss the asparagus with the remaining 1 Tbs. of olive oil and season with salt and pepper; set aside.
  4. Make the vinaigrette
  5. 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.
  6. Grill the steak and asparagus
  7. 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.
  8. Spread out the asparagus on the grill and cook, turning a couple of times, until crisp-tender, about 5 minutes.
  9. Assemble the salad
  10. 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).
Nutrition Facts
Grilled Steak Asparagus Salad with Hoisin Vinaigrette
Amount Per Serving
Calories 390 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 8g50%
Cholesterol 69mg23%
Sodium 218mg9%
Potassium 760mg22%
Carbohydrates 16g5%
Fiber 4g17%
Sugar 9g10%
Protein 27g54%
Vitamin A 2405IU48%
Vitamin C 38mg46%
Calcium 99mg10%
Iron 4.8mg27%
* Percent Daily Values are based on a 2000 calorie diet.