Grilled steak and asparagus salad

A "big salad" Elaine, from Seinfeld might say. It is a lovely healthy salad with lots of chunky goodness. Both Mark and I were totally satisfied with this as a main meal.  Lots of variety in the ingredients makes it a great dish when you're looking for something lighter during the week or as part of a larger BBQ feast with friends.

serves 4

Ingredients:

for the meat:                                                       Vinaigrette:

2 tspn ground coriander                                         2 1/2 tbs hoisin sauce

sea salt                                                               3 tbs chicken broth  

1/2 tblspn crushed peppercorns                               2 tbs olive oil   

1/4 cup olive oil, or as needed                                2 tbs white wine vinegar      
1 lb /500g thick cut new york strip steak                  2 tspn ginger, minced fresh
(or sirloin would work nicely)                                 1 tsp dijon mustard
                                                                         1 tsp garlic, minced
Salad:                                                                 sea salt and pepper
mixed leaves, enough for 4
1/2 butternut pumpkin/squash, roasted
goats cheese (or fetta if you prefer)
12-16 asparagus spears, ends removed
1/2 red onion, thinly sliced
pea shoots, as garnish (optional)
squeeze of lemon juice

Method:

• Cut your butternut pumpkin into 1" cubes, place in a bowl and mix with a little olive oil, salt and pepper.  Roast on a baking tray in a hot oven for approx 20-25mins until cooked and lightly brown.
• Prepare the beef, mix the coriander, oil and salt and pepper together and rub over both sides of the meat. Let marinade for at least 30mins up to 2 hours.
• Heat the BBQ or grill pan.  
• Make the vinaigrette, using a mini processor to combine all the ingredients until it becomes a silky thick consistency
• Cook the beef on each side until char marks appear and approx 4-5 mins on one side, 3-4 on the other or until cooked to your liking, under cooked is best.  Let it rest.
• Toss the asparagus with a little oil and season before cooking the asparagus on the grill until al dente and char marks have appeared. It should be crisp but a little tender. I squeeze a little lemon over the asparagus as its almost done to sharpen the flavor.
• Arrange the salad leaves on individual plates or a platter, place the roasted pumpkin (if you cooked this earlier in the day, warm it slightly in the microwave before serving) and knobs of goats cheese over the salad.  Add your beef, asparagus and garnish with red onion and pea shoots.  Drip the vinaigrette over the plate and serve.  
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