Place one potato with a chopstick on each long side. Make 1/4" cuts across potato, using chopsticks to prevent slicing all the way through. Repeat process with each potato. Place potatoes on one half of prepared baking sheet. Drizzle 1 tsp. olive oil over each potato and season each with 1/4 tsp. salt and a pinch of pepper. Bake 35 minutes.

Mince garlic. Trim woody ends off asparagus. Mince chives. Core Roma tomato and cut into 1/2" dice. Rinse hangar steaks, pat dry, and season each side with a 1/4 tsp. salt and a pinch of pepper.

Heat 1 tsp. olive oil in a medium pan over medium heat. Place steaks in hot pan and cook 4 minutes per side until steak reaches a minimum internal temperature of 145 degrees. Place steaks on prepared sheet of foil and wrap them. Rest steaks at least 5 minutes.

Combine butter, half the Parmesan, and garlic in a small bowl. After potatoes have roasted 35 minutes, remove baking sheet from oven. Spread garlic butter over each potato. Place asparagus and Roma tomatoes on other half of baking sheet. Toss with 1 tsp. olive oil and a pinch of salt and pepper. Return baking sheet to oven and roast 10 minutes until potatoes are fully cooked and vegetables are tender.

Once steaks have rested, remove from foil and place on a clean cutting board. Slice each steak into 1/2" slices, cutting against the grain. (See "Chef's Tips" on the side of this card.)

Place a cooked potato on a plate. Add a serving of cooked vegetables and sliced steak to the plate. Garnish potato with sour cream, chives, and remaining Parmesan.