A screw top jar is perfect for making and storing dressings in, simply put all of the cherry tomato dressing ingredients into the jar, screw the top on and shake. Store in the fridge, it will last for 3-4 days.
Rub the steaks with olive oil, and cook on a hot barbecue for about 4 minutes on each side for medium, remove to a plate, cover with foil and rest.
Grill the asparagus until tender. Place the salad leaves in a large bowl and mix in the tomatoes and asparagus. When the steaks have rested slice each of them into six pieces and add to the salad along with the juices. Stir in the cherry tomato dressing.
Divide the salad onto four plates and garnish with Parmesan shavings.