6asparagus spears(cut into half or thirds depending on length)
3/4lbssirloin or rib eye steak
1 1/2cupscherry tomatoeshalved
1Fresno chili pepperroughly chopped
1/4cupred wine vinegar
Toss the red onion pieces in 1/2 tbsp oil oil. Heat a grill pan on medium high heat, add the red onion and leave to grill for 7-8 minutes until they have softened and grill marks form. With about 5 minutes left of cooking add the asparagus pieces to the pan and let them cook for 4-5mins until the are tender. Set aside
Combine all of the chimichurri ingredients in a food processor and blend until smooth. Set aside.
Season the steak with salt and pepper and then place it on the grill pan set on medium high heat and cook for 4 minutes per side for rare (or until the steak reaches your desired doneness). Once cooked remove the steak and set aside for 5 minutes to rest before slicing.
To assemble start with the lettuce base on a serving plate or large salad bowl. Top with the sliced radishes, cherry tomatoes, grilled asparagus and red onion. Place the sliced steak over top and then toss everything with the chimichurri before serving.