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Already-delicious hanger steak gets paired with a briney potato salad, zesty asparagus, and a mess-free topping of big, bold flavors.
For steaks, preheat oven to 400˚F. Arrange the tomatoes and olives on a foil-lined baking sheet and dress with Herbes de Provence and half the oil. Roast the tomatoes until browned at edges and slumped, about 25 minutes.
Meanwhile, heat a cast-iron griddle or skillet on stove or grill to medium-high heat. Bring meat to room temperature. Season the meat liberally with salt and pepper, and drizzle with oil to coat. Grill meat 8 minutes, turning occasionally. Grill halved lemon for last 2 minutes. Let meat rest 5-10 minutes, thinly slice against the grain, dress with juice of lemon and parsley, top with flaky sea salt and roasted tomatoes and olives