An Argentine asado done the traditional way, everything over charcoal. The steak is the center, but chimichurri is the soul of the plate, so it gets made first and left to sit while the fire comes up. Peewee potatoes and asparagus cook alongside on the same grate. Build the fire early and let it burn down to an even bed of coals, no flames, before anything goes on. Low and even beats hot and flaming for asado.
Chimichurri is the heart of the whole plate and it only gets better sitting. Make it before you light the fire so the garlic and oregano have time to bloom into the oil and vinegar.
Asado is cooked over steady radiant heat, not a raging fire. You want the coals ashed over and glowing, spread into an even bed with a slightly hotter zone for the steak and a cooler side for the vegetables.
Peewees are small enough to cook through on the grill without parboiling, but they take the longest of anything here, so they go on first over the cooler side.
Skirt and flank are thin and want a fast, hot cook right over the coals. Oil the meat, not the grate, and don't crowd it.
Asparagus is quick and goes on last so it comes off hot when you're ready to plate. The steak's resting window is exactly enough time.
Everything comes off the fire together. The chimichurri has had all this time to meld and it goes over the top while the steak is still warm.
Per plate, split two ways, with a full spoon of chimichurri. Most of the fat is the olive oil in the sauce and the marbling in the steak. Lean the chimi lighter or pick a leaner cut to pull it down. High protein either way.