Roast the potatoes

• Halve the baby potatoes and toss them in a mixing bowl with avocado oil, plenty of salt and pepper.
• Pour into a baking dish and arrange the potatoes cut side down.
• Dissolve the chicken bouillon cube in the water and pour it over the potatoes.
• Bake in the oven until the potatoes are soft with a crispy bottom.

Make the chimichurri

• Roughly chop the parsley.
• Add red pepper flakes, oregano, garlic, olive oil, red wine vinegar, salt and pepper.
• Mix everything together well.

Prep the asparagus and steaks

• Snap the woody ends off the asparagus.
• Salt both sides of the steaks and let them sit at room temperature for at least 30 minutes before cooking.
• Season the steak you are cooking tonight with pepper on both sides.

Finish the potatoes

• Toss the potatoes with most of the garlic and the rosemary.
• Return to the oven for a few minutes.

Sear the steak

• Heat a pan until very hot and add avocado oil.
• When the oil is shimmering and the pan is smoking, add the steak fat cap side down and hold until the fat cap is golden brown.
• Flip the steak on its side and cook for about 3 minutes, then flip it over.
• Cook for a minute, then add garlic, rosemary, thyme and cold butter.
• Flip the pan and baste the steak with the butter.

Rest the steak

• Place the steak somewhere to rest with the butter, garlic and herbs on top.
• Do not slice into it right away.

Cook the asparagus

• Add oil to the pan and add the asparagus.
• Season with salt, pepper and the rest of the garlic.
• Turn off the heat and add the lemon juice.

Plate and serve

• Serve the roasted potatoes, asparagus and sliced steak.
• Spoon the chimichurri over the steak.