Step 1: Preheat and Roast Potatoes

1. Preheat the oven to 400°F.
2. In a large oven-safe skillet, toss ½ lb halved baby red potatoes with 2 Tbsp extra-virgin olive oil, salt, and black pepper.
3. Roast for 15–17 minutes until the potatoes just start to become tender.

Tip: Use a cast-iron skillet for best searing; ensure potatoes are cut-side down for even browning.

Step 2: Add Asparagus

1. Add 1 bunch asparagus (cut into bite-size pieces) to the skillet with the potatoes.
2. Drizzle with 1 Tbsp extra-virgin olive oil.
3. Roast for 12–15 minutes more until both vegetables are tender.
4. Remove the vegetables from the skillet and reserve in a bowl. Lower the oven to 350°F.

Tip: Cut asparagus into uniform pieces for even cooking; tent with foil to keep warm while preparing steak.

Step 3: Prepare and Sear Steak

1. Brush 1½ lb sirloin or strip steak on both sides with the remaining 1 Tbsp olive oil.
2. Season with 1 tsp smoked paprika, 1 tsp garlic powder, salt, and black pepper.
3. In the same skillet (over medium heat on the stovetop if needed to reheat), sear the steak for 4–5 minutes per side until browned.
4. Transfer the skillet to the oven and roast for 10–12 minutes for medium-rare (135°F internal temperature).

Tip: Pat steak dry before seasoning for a better sear; use a meat thermometer for precise doneness.

Step 4: Rest the Steak

1. Remove the steak from the skillet and let it rest for 15 minutes to retain juices.

Tip: Rest on a cutting board loosely covered with foil to keep warm.

Step 5: Make the Herb Sauce

1. In a small bowl, whisk together the zest and juice of 1 lemon, ¼ cup finely chopped fresh parsley, 2 Tbsp finely chopped fresh mint, 1 smashed garlic clove, salt, black pepper, 1 pinch red-pepper flakes, and 2 Tbsp extra-virgin olive oil.

Tip: Smash garlic lightly to release flavor; whisk vigorously to emulsify the sauce.

Step 6: Assemble and Serve

1. Slice the rested steak into thin pieces against the grain.
2. Return the reserved potatoes and asparagus to the skillet or a serving platter.
3. Arrange the sliced steak over the vegetables.
4. Spoon the herb sauce over the steak, potatoes, and asparagus.
5. Serve immediately.

Tip: Slice steak thinly for tenderness; drizzle sauce just before serving to maintain vibrancy.