Adjust your oven rack to the top position and preheat your oven to 425°F (220°C). Wash and dry all your fresh produce.

Halve the Yukon Gold potatoes and cut them into ½-inch thick wedges.

Trim and discard the woody bottom ends from the asparagus, then cut them into 1-inch pieces.

Pat the sirloin steak dry with paper towels and season it generously with salt and pepper. Let it sit at room temperature until ready to cook.

Toss the potato wedges on one side of a baking sheet with a drizzle of olive oil, salt, and pepper.

Peel the garlic and place the clove in a small piece of foil. Drizzle with olive oil, season with salt and pepper, and cinch it into a packet to go on the sheet with the potatoes.

Roast the potatoes and garlic on the top rack for about 28-30 minutes, until everything is browned and tender.

After 18 minutes, carefully toss the asparagus on the empty side of the sheet with a drizzle of olive oil, salt, and pepper. Roast until tender and lightly browned (10-12 minutes more).

In a large skillet over medium-high heat, add a drizzle of olive oil and the steak. Cook until browned on one side (about 3-6 minutes).

Flip the steak, reduce the heat to medium, and add 1 teaspoon of Herbes de Provence and 2 tablespoons of butter to the pan.

Baste the steak with butter until it reaches your desired doneness (about 6-9 minutes more). Transfer the steak to a cutting board to rest.

Carefully transfer the roasted garlic to a cutting board and mash it with a fork. In a small bowl, combine the mayonnaise with as much mashed garlic as you like, then season with salt and pepper.

Slice the steak against the grain and divide the steak, roasted potatoes, and asparagus between plates.

Serve with the creamy garlic aioli on the side for dipping. Garnish with scallion greens.