Heat grill over medium-high heat (350- 400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure fire way to start a good flare-up—a little goes a long way here.)
Once your grill is heated, place your foil-wrapped potatoes on the grill and close the lid. These will need to cook for 25-30 minutes total until fork-tender.
After the potatoes have cooked for about 10 minutes, carefully place the steaks on the hot grill and cook until the pieces turn golden and grill marks appear, about 5 minutes per side for medium temperature. The lid should be closed throughout the cooking process.
When you flip the steaks after the first 5 minutes of cooking, place the asparagus directly onto your grill. You will need to cook these for 8-10 minutes.
When the steak cook time is complete and they look cooked to your desired doneness, remove them from the grill and let rest for at least 10 minutes.
Next, add the ½ of a lemon to the grill, flip the asparagus and let it continue cooking with the potatoes for another 5 minutes then remove everything from the grill.
To serve, slice your steak and plate on a large platter alongside the grilled asparagus and potatoes. Squeeze the juice of the grilled lemon over everything on the platter. Serve with the Italian Salsa Verde.