Step 1

Preheat oven to 210°C. Place the tomato and onion on a baking tray lined with non-stick baking paper. Sprinkle with salt and pepper and drizzle with a little olive oil. Bake for 15 minutes or until tender.

Step 2

Meanwhile, blanch the asparagus in a saucepan of boiling water for 1-2 minutes, then plunge into iced water. Drain and set aside.

Step 3

Sprinkle the steaks with salt and pepper and drizzle with a little oil. Heat a non-stick frying pan over medium-high heat. Cook the steak, in batches if necessary, for 3 minutes each side for medium, or until cooked to your liking. Remove, cover with foil and set aside to rest for 5 minutes.

Step 4

To make the dressing, combine the buttermilk, horseradish sauce, chives and 1/4 cup water.

Step 5

To serve, place spinach leaves on serving plates. Cut steak into thick slices and arrange over the spinach leaves with the tomatoes, onion and asparagus. Drizzle with the dressing and serve immediately.