Preheat the oven to 425ºF.

Arrange the potatoes on a baking sheet and toss with 1 tablespoon extra virgin olive oil. Season with salt and pepper. Arrange the potatoes cut-side down and transfer to the oven for 20 minutes.

Whisk together the vegan honey, balsamic vinegar, and Dijon mustard. Taste and adjust the ingredients to your preference–more honey for additional sweetness, more vinegar for extra tanginess, or more mustard if you like a stronger Dijon flavor. Set aside.

Remove the baking sheet from the oven after the potatoes have roasted for 20 minutes. Push the potatoes to one side of the baking sheet. Carefully arrange the asparagus on the other side of the baking sheet and drizzle with 1 tablespoon extra virgin olive oil. Season the asparagus with salt and pepper.

Sprinkle the minced oregano over the potatoes and asparagus and drizzle over the balsamic honey sauce. Use a rubber spatula to coat the vegetables in the sauce. Return to the oven for 10 minutes or until the asparagus is bright green and tender and the potatoes are fork-tender.

Place a skillet on the stovetop over medium heat as the asparagus roasts. Add 1 tablespoon neutral oil and preheat it.

Lightly brush the steaks with the remaining 1 tablespoon neutral oil. Season them on both sides with salt and pepper.

Place the steaks in the skillet and cook, flipping every two minutes, until an instant-read thermometer reaches 165ºF.

Once the steaks are cooked through, transfer them to a cutting board and sprinkle with a touch of Maldon salt if you like. Slice the steaks crosswise.

Arrange the sliced steaks on a plate and serve with the potatoes and asparagus on the side. Enjoy!