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Fillet and Asparagus salad with chimichurri sauce

fillet salad recipe


400 g beef fillet, pan-fried, grilled or braaied to your preference, and thinly sliced
1 bunch of asparagus, flash fried in butter
2 handfuls of rocket, or your favourite greens
½ yellow pepper, thinly sliced
10 cm cucumber, halved and thinly sliced
1 avocado, peeled and sliced
handful of cherry tomatoes, halved
handful of beetroot julienne strips
handful of micro greens, to garnish
handful of roasted seeds, to garnish

1 cup fresh parsley
1 cup fresh coriander
2-3 cloves of garlic
¼ teaspoon black pepper, freshly ground
½ teaspoon red pepper flakes
2 tablespoons lemon juice, freshly squeezed
2 tablespoons red wine vinegar
½ cup extra virgin olive oil

1. Place all the chimichurri ingredients into a food processor and blitz until finely chopped and mixed through.
2. Assemble the salad, with the fillet strips and asparagus on top, and add generous dollops of the chimichurri sauce.
3. Enjoy immediately.

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