GRILLED ELK & ASPERAGUS SALAD

GRILLED ELK & ASPERAGUS SALAD image

Yield 4 servings

Number Of Ingredients 15

For vinaigrette
1/4 cup hoisin sauce
1/4 cup rice wine vinegar
1/4 cup canned low-salt chicken broth
2 tablespoons olive oil
4-5 teaspoons minced peeled fresh ginger
2 teaspoons Dijon mustard
For Elk
2 T Five Spice Powder
2 T Olive Oil
1 Pkg. Elk steak
1 1/4 pounds thin asparagus spears, trimmed
3 thin red onion slices
1 can Mandarin Orange slices
Baby greens

Steps:

Make vinaigrette: Blend all ingredients in blender until smooth. (Can be made 2 days ahead. Cover and refrigerate.) Make salad: Rub Elk steaks with olive oil and Five Spice; season with S&P. Let stand at least 30 minutes. Grill steak until cooked to desired doneness, about 3 minutes per side for medium-rare. Using tongs, transfer steak to cutting board. Tent with foil to keep warm. Let rest 10 minutes. Meanwhile, saute asparagus and onion slices. Transfer to plate. Cut steak crosswise into thin slices. Baby greens on bottom of plate; arrange steak and asparagus. Drizzle with vinaigrette. Garnish salads with some onion rings and orange slices.