You can also “grill” the steak in a ridged heavy-duty skillet set on the stove top.

Serves 6.

INGREDIENTS

  • for vinaigrette
  • 1/4cup hoisin sauce
  • 1/4cup white wine vinegar
  • 1/4cup canned low-salt chicken broth
  • 2tablespoons olive oil
  • 4teaspoons minced peeled fresh ginger
  • 1tablespoon soy sauce
  • 2teaspoons hot chinese-style mustard or dijon mustard
    for salad
  • 1tablespoon black peppercorns
  • 2teaspoons coriander seeds
  • 2teaspoons fennel seeds
  • 11-pound top sirloin steak (about 1 inch thick)
  • nonstick olive oil spray1 1/4pounds thin asparagus spears, trimmed
  • 3thin red onion slicesorange slices

    DIRECTIONS

    Make vinaigrette:
    Blend all ingredients in blender until smooth. Season with salt and pepper. (Can be made 2 days ahead. Cover and refrigerate.)


    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.


    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.


    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.


    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.