Preheat oven to 350 spray 2 rimmed baking sheets with cooking spray.
Mix the garlic, cayenne and salt together in a bowl, rub on both sides of the steak wrap the steak in cling wrap and refrigerate for at least one hour or overnight.
Boil potatoes for 20 minutes in a large sauce pan, strain and let cool so that you can handle them. Once they have cooled spread out on a baking sheet and slightly squish them being careful to keep them intact, you just want to slightly flatten them.
Snap the bottoms off the asparagus off and spread out on the other baking sheet. In a medium bowl shred the garlic then add the lemon juice, zest, oil, basil, salt and pepper and mix well. Top the asparagus and the potatoes with this mixture and place in oven for 35 minutes.
Heat 1 tbsp olive oil in a ridged cast iron pan on medium high, place steak on and grill each side for 5-6 minutes. Place the pan in the oven for 15 minutes, less if it is a thin cut. When the steak is done don’t cut into it for 10 minutes, let it rest that is how you keep it tender and juicy. Slice thinly and place on a pretty plate.