Marinate the Steak:
Place the sirloin steak in a ziplock bag with a splash of red wine or beer (either works well as a marinade).
Seal the bag and refrigerate for at least a few hours, preferably overnight for maximum flavor and tenderness.
Make the Chimichurri Dressing:
In a small bowl or blender, combine the ingredients for the dressing. Stir or blend until well combined. Set aside.
Prepare the Vegetables:
Roast the asparagus and red onion rings at 400°F (200°C) for 20–25 minutes, until tender and slightly caramelized.
Wash and dry the lilak lettuce (or your greens of choice). Tear into bite-sized pieces.
Slice the avocado and halve the cherry tomatoes.
Cook the Steak:
Season both sides generously with salt and pepper.
Heat a skillet or grill pan over medium-high heat with a little oil.
Sear the steak for 3–4 minutes per side for medium-rare, or to your preferred doneness.
Let the steak rest for 5–10 minutes before slicing thinly against the grain.
Assemble the Salad:
On a large serving platter or individual plates, layer the salad ingredients. Drizzle chimichurri dressing generously over everything.
Serve:
Serve immediately while the steak is warm.
Optional: add an extra squeeze of lime or a sprinkle of flaky salt on top.