Preheat oven to 425. Cut potatoes into quarters. Coat with EVOO and seasoning of choice. Place on baking sheet and roast in the oven for about 30 minutes, or until they reached desired crispiness.
Cut the steak into bite-sized pieces, removing the gristle and season with salt and pepper.
Mix garlic and balsamic vinegar in a container. Then place cut steak pieces in container and let set at room temp for about 15 minutes to allow the steak to absorb the flavors.
While the steak is sitting, cook asparagus as desired.
Heat a skillet on medium heat with non-stick spray of choice. Once the pan is hot, add the steak and cook for 3-5 minutes or until the outside is browned.
Move the steak to one side of the pan and add the asparagus to the other side and lightly reheat for a minute.
Top steak with parsley and serve.
Place in oven and bake just long enough to melt the cheese.
