Begin by preheating your oven to 400°F (200°C).

Place the halved baby potatoes in a large oven-safe skillet or frying pan. Drizzle with 2 tablespoons of olive oil, season generously with sea salt and pepper, and toss to coat evenly. Transfer the skillet to the oven and roast the potatoes until they begin to crisp and turn golden, about 15 to 17 minutes.

Carefully remove the pan and add the chopped asparagus. Drizzle with another tablespoon of olive oil and give everything a gentle stir to coat. Return the skillet to the oven and continue roasting until the asparagus is tender and vibrant, about 12 to 15 minutes. Once the vegetables are cooked, transfer them to a plate and set aside. Reduce the oven temperature to 350°F (175°C).

Brush the steak on both sides with the remaining tablespoon of olive oil. Season it thoroughly with smoked paprika, garlic powder, sea salt, and cracked black pepper. Lay the steak in the same skillet and return it to the oven. Roast the steak to your preferred level of doneness—about 10 to 12 minutes for medium-rare, depending on thickness.

Once cooked, remove the steak from the oven and let it rest for 15 minutes to allow the juices to redistribute.

Meanwhile, in a small bowl, whisk together the lemon zest, lemon juice, chopped parsley, fresh mint, smashed garlic, a pinch of red pepper flakes, and a splash of olive oil. Season the sauce with salt and pepper to taste.

Slice the rested steak into thin, even strips. Arrange alongside the roasted potatoes and asparagus, then spoon the fresh herb-lemon sauce over the top just before serving.