Wash and dry all produce. Adjust rack to middle position and preheat oven to 425 degrees. Strip and mince enough rosemary leaves to give you 1 TBSP; set aside remaining sprigs. Halve potatoes lengthwise. Toss potatoes with a large drizzle of olive oil, 2 tsp minced rosemary, and salt and pepper on a baking sheet and arrange cut-side down.

Roast potatoes in oven until tender and crisped, about 25 minutes (we’ll add more to the sheet after 15 minutes). Trim woody bottom ends from asparagus. Toss with a drizzle of olive oil in a medium bowl and season with salt and pepper. Pat steak dry with a paper towel.

Once potatoes have roasted 15 minutes, remove sheet from oven and add asparagus to same sheet (scoot potatoes over if you need to). Return sheet to oven and continue roasting until asparagus is tender and lightly browned and potatoes are done, about 10 minutes more.

Meanwhile, heat a drizzle of olive oil in a large pan over medium-high heat. Season steak with salt and pepper. Add to pan and cook to desired doneness, 3-5 minutes per side. Remove from pan and set aside on a plate to rest.

Pour out any excess grease in pan used for steak, then return to stove, reducing heat to low. Add 1/4 cup water and stock concentrate, stirring to combine. Stir in 1/2 tsp minced rosemary (use more or less to taste), then add fig jam, balsamic glaze, and 2 TBSP butter. Stir to melt butter and dissolve jam. Let simmer until thick and glossy, 1-2 minutes. Season with salt and pepper.

Divide potatoes and asparagus between plates. Pour any resting juices from steak into sauce and stir to combine. (TIP: If sauce seems thick, add a splash of water.) Divide steak between plates, then drizzle with sauce. Garnish with reserved rosemary sprigs for decoration.