Grilled Steak and Asparagus Salad with Hoisin Vinaigrette

• 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

1. Blend all ingredients in blender until smooth.
2. Season with salt and pepper.
3. (Can be made 2 days ahead.
4. Cover and refrigerate.)
5. Grind peppercorns, coriander seeds and fennel seeds to fine powder.
6. Lightly spray steak with nonstick spray; sprinkle each side with salt, pepper and 1 1/2 teaspoons spice mix.
7. Let stand 30 minutes.
8. Prepare barbecue (medium-high heat).
9. Grill steak until cooked to desired doneness, about 5 minutes per side for medium-rare.
10. Using tongs, transfer steak to cutting board.
11. Tent with foil to keep warm.
12. Let rest 10 minutes.
13. Meanwhile, spray asparagus and onion slices with nonstick spray; sprinkle with salt and pepper.
14. Grill asparagus until crisp-tender and slightly charred, turning often, about 5 minutes.
15. Transfer asparagus to plate.
16. Keeping slices intact, grill onion until slightly charred and almost tender, about 4 minutes per side; transfer to plate with asparagus.
17. Cut steak crosswise into thin slices.
18. Arrange steak and asparagus on 6 plates.
19. Drizzle with vinaigrette.
20. Garnish salads with some onion rings and orange slices.

hoisin sauce, white wine vinegar, chicken broth, olive oil, fresh ginger, soy sauce, hot chinese, black peppercorns, coriander seeds, fennel seeds, nonstick olive oil spray, thin, thin red onion, orange slices

Taken from www.epicurious.com/recipes/food/views/grilled-steak-and-asparagus-salad-with-hoisin-vinaigrette-5663 (may not work)