Add the broth to a large pot. Bring to a boil. Add potatoes and boil until tender, about 12 minutes. Drain.
Transfer potatoes to a large rimmed baking sheet and add asparagus. Drizzle with 2 tablespoons olive oil, rosemary, sea salt and pepper.
On a plate, drizzle steak with remaining tablespoon of olive oil and season generously with salt and pepper. Add to the baking sheet in the middle of the potatoes and asparagus.
Broil until steak is medium, about 4 minutes per side. Remove from the oven and let rest. Garnish with rosemary sprigs, slice steak and serve with potatoes and asparagus.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.