Like spring in a bowl, this salad is loaded with fresh herbs, vegetables and steak.
This salad is like spring in a bowl (even if it doesn’t quite feel like spring outside). It’s bursting with so much fresh flavour, veggies, and perfectly cooked steak and is all tossed in a spicy chimichurri dressing. 
Chimichurri is such a great sauce to spice up a dish. It Although it’s traditionally made using a mortar and pestle, to keep this dish under 30 minutes I tossed everything into a food processor and blended and it turned out fantastic. Just be sure that you don’t blend the sauce into a smooth paste, you want it to remain slightly chunky with bits of herb and chili.
Chimichurri is a great way to use up leftover herbs. I always use a base of parsley, but from there you can add in any other leafy fresh herbs such as mint, tarragon, chives or basil. I normally serve chimichurri as a sauce over grilled veggies, meat or seafood, but I absolutely LOVE it as a salad dressing.
I love the combination of warm and cold ingredients in a salad, I find it really helps to make the salad feel like a more satisfying “dinner worthy” meal.
The asparagus and red onions are quickly cooked in a grill pan until just tender. You could alternatively cook them on the BBQ or on a baking sheet in the oven for about 10 minutes.
If you are serving this salad to a group, you can lay it all out separately on a platter (I think this looks really pretty) and let people select portions of each and serve themselves. Alternatively for a fast family meal just add everything into a bowl and toss it all together. Either way I think everyone will love it.
Click HERE for the recipe.
Frequently Asked Questions
Can I use herbs other than parsley for the chimichurri?
Yes, you can add other leafy fresh herbs such as mint, tarragon, chives, or basil to your chimichurri, in addition to the parsley.
What cooking method can I use for the asparagus and red onions if I don’t have a grill pan?
You can alternatively cook the asparagus and red onions on a BBQ or roast them on a baking sheet in the oven for about 10 minutes.
How chunky should the chimichurri sauce be after blending?
You should blend the chimichurri until it’s slightly chunky, ensuring there are still bits of herb and chili rather than a smooth paste.
