Preheat a grill or skillet over medium-high heat. Cook the steak for about 4-5 minutes on each side for medium-rare or until desired doneness. Remove from heat and let it rest for 5 minutes.

Asparagus Preparation

Prepare the Asparagus

Trim the ends of the asparagus and place them on a baking sheet. Drizzle with olive oil, salt, and black pepper, and toss to coat.

Roast the Asparagus

Roast in the oven at 400°F (200°C) for about 10-15 minutes until tender and slightly charred.

Potato Salad Preparation

Cook the Potatoes

Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let cool before dicing.

Mix the Salad

In a large bowl, combine the diced potatoes, mayonnaise, mustard, celery, green onions, salt, and black pepper. Mix well and refrigerate until serving.

Chimichurri Sauce Preparation

Make the Chimichurri

In a bowl, mix the chopped parsley, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Stir until combined.

Assembly

Plate the Dish

Serve the steak with a generous amount of chimichurri on top, alongside the roasted asparagus and potato salad. Finish with three sugar cookies for dessert.