Bacon wrapped top sirloin with asparagus, roasted potatoes and herb butter
Preheat oven to 400°F
Toss potatoes with 3 Tbsp. of oil, salt and pepper. Place on a baking sheet and then put into the oven. Roast for about 25 minutes until golden brown and fork tender.
Put ¼ lbs soft butter, shallots, chives, red pepper flakes, lemon juice and zest into a bowl. Mix and season with salt and pepper. Put plastic wrap flat onto the counter, pile herb butter into a long log shape close to one end, roll up the butter in plastic wrap and place in fridge to set-up. (can be done a day ahead)
Roll two slices of bacon around the outside of each steak and secure in place with bamboo skewer. Generously season steaks with salt and pepper. Add 2 tbsp of oil to a cast iron skillet and heat on high until smoking. Add the steaks, 2 tbsp butter and thyme to the skillet. (You may need to do this in batches). Cook until both sides of the steaks are well browned. Make sure to roll the edges of the steaks so the bacon will get a nice caramelized crust also.
Once seared, place steaks on wire rack on a baking pan. Put steaks into oven and cook the steak until probe thermometer reaches 48°C, about 5-10 minutes.
Remove the steaks from the oven, flip the steaks, and let rest on a separate rack in a warm place for about 10 minutes.
While the steaks are resting, flash potatoes in oven until warm. Put asparagus steamer bag into microwave and cook for 2-3 minutes. Season asparagus with a slice of herb butter, and season with salt and pepper.
Place warm potatoes and asparagus into serving bowls. Put a couple of slices of herb butter on top of the steaks and put remaining butter in a side dish.