Grilled Asparagus and Steak Salad with Hoisin Vinaigrette

This was awesome and gets an 8.5. Jared made it and got the recipe from fine cooking.com.  He served it with the grilled potato wedges I just blogged.

For the steak and asparagus

• 1/2 Tbs. black peppercorns He just used white and black ground pepper
• 1 tsp. coriander seeds He used ground coriander
• 1 tsp. fennel seed He used dill instead
• 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  He used spinach
•  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) He left this out