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Preheat grill to medium-high heat, approximately 350-400°F.
Season asparagus and onion slices with olive oil and salt.
Place asparagus and onion rings on the grill. Grill the asparagus for 4-5 minutes and remove, turning throughout. Grill the onion rings for 3-4 minutes per side until char marks appear. Remove and set aside.
Add 1 tablespoon of olive to flank steak, rub into both sides. Season both sides with salt & pepper.
Place flank steak on the grill. Grill each side for 3-5 minutes. Let rest for 5 minutes before slicing. (make sure you slice it against the grain)
While the steak is resting make the chimichurri dressing. Add the following to a small food processor: a garlic clove, fresh cilantro, red wine vinegar, olive oil, lime juice, smoked paprika, red pepper flakes, salt & pepper. Blend until smooth and looks like a dressing.
Assemble the salad, add fresh lettuce, grilled red onion slices, asparagus, cherry tomatoes, sliced avocado, and sliced flank steak to a large serving platter. Serve with Chimichurri Dressing on the side! Garnish with a lime.