Step 1

To make the chimichurri: Add all ingredients to a blender and pulse until finely chopped and combined into a sauce, 15 to 20 times. If your blender doesn’t have a pulse option, just blend over medium speed until finely chopped. Can make up to 4 hours in advance. (see notes about using a blender versus hand chopping chimichurri).

Step 2

To make the spice blend that will go on the steak and veggies, stir together 2 teaspoons dried oregano, 2 teaspoons garlic powder, 2 teaspoons smoked paprika, and 1/2 teaspoon red pepper flakes in a small bowl.

Step 3

Rub the steak with 1 teaspoon kosher salt, 1/4 teaspoon black pepper, and 1 teaspoon of the spice blend as long as 36 hours in advance of grilling. Trim off any large pieces of excess fat - I know fat is delicious, but this is what causes grill flare-ups! Don’t worry, there’s still plenty of fat in the steak.

Step 4

Leave the steak uncovered (yes, uncovered) in a safe spot in your refrigerator so that it can dry out as much as possible before grilling. Drying out the skin helps get a fantastic crust on your meat, it doesn’t dry out the inside.

Step 5

When it’s time to grill: take the steak out of the refrigerator to come to room temperature at least 30 minutes but up to 1 hour before grilling.

Step 6

Preheat the grill to medium-high (450°F) and line a baking sheet with parchment paper.

Step 7

Place 1 large, sliced sweet potato in an even layer on a damp paper towel in the microwave. Cover with another damp paper towel and microwave for 2 minutes.

Step 8

Toss 1 bunch asparagus and microwaved sweet potato slices on the baking sheet and toss with about 1 teaspoon oil per vegetable. You want the vegetables to be very lightly coated in oil, with zero excess. Season with salt, pepper, and about 1/4 teaspoon of the spice blend per vegetable. Scoot everything to the side and add the steak to the baking sheet.

Step 9

Cook the steak for 5 minutes on the first side, until it has a nice crust and releases easily from the grill. Flip and cook for an additional 5 minutes, until an internal thermometer registers 120°F for rare, 130°F for medium-rare, or 135°F for medium.

Step 10

Throw out the dirty parchment paper and return the steak to the baking sheet to rest. Now cook the asparagus and sweet potato for 3 to 4 minutes per side, until nicely charred all over.

Step 11

When the veggies are finished cooking, you’re ready to slice right into your steak. Make two big cuts down the length of the bone, then cut each piece of meat into 1/2-inch thick slices. Leave the steak like this, arranged around the bone, for a beautiful display.

Step 12

Serve the steak and vegetables with chimichurri and enjoy immediately!