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.
