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