Preheat the grill to high heat. Brush the steak with olive oil and place it on the grill. Cook for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.

Rest the Steak

Remove the steak from the grill and let it rest for 5 minutes before slicing.

Potato Mash Preparation

Boil the Potatoes

Place the new potatoes in a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Mash the Potatoes

Drain the potatoes and return them to the pot. Add butter, milk, salt, and black pepper. Mash until smooth and creamy.

Sautéed Asparagus Preparation

Sauté the Asparagus

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add asparagus, salt, and black pepper. Sauté for 5-7 minutes until tender-crisp.

Compound Butter Preparation

Make Compound Butter

In a bowl, mix softened butter, roasted garlic, bleu cheese, chopped parsley, and black pepper until well combined. Shape into a log and wrap in plastic wrap; refrigerate until firm.

Plating

Serve

Slice the rested steak and place it on a plate. Serve with potato mash and sautéed asparagus. Top the steak with a slice of bleu cheese compound butter.