Chimichurri Steak Salad

This is a wonderful warm weather dinner-perfect for eating out on the deck, or wherever you may be.
The salad is easily complimented by some fresh bread-either homemade or from the store.  I made a loaf of Artisan Olive, Parmesan and Sun Dried Tomato bread with it.

Enough salad greens for 2
2 hard boiled eggs
10 spears of asparagus
2 beets, cooked (I get mine in the produce aisle)
2 radishes, sliced
2 sirloin steaks

Put green on serving plates.  Place eggs, radishes and beets around edges of greens.  Cook the asparagus in boiling water for 4 minutes.  Cool and place on the edge of the greens.  Grill the steak, cut in slices and place in the middle of the greens.  Top the steak with some of the chimichurri sauce.

chimichurri sauce:
1 c. cilantro leaves
2 T. olive oil
2 T. red wine vinegar
2 T. lime juice
1 clove of garlic

Combine all ingredients in a food processor until smooth.