Prepare the Rice Pilaf: In a saucepan, melt butter over medium heat. Add the diced onion and garlic. Sauté for 3-4 minutes until they begin to soften. Add the rice and cook for an additional 1 minute, stirring frequently. Pour in the broth and season with salt and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and the liquid is absorbed. Refer to the package instructions for cooking time. Fluff the rice with a fork and season with salt and pepper to taste. Cover with a lid to keep it warm.

Preheat your grill to medium high heat.

Season the Steak: Rub the steak with olive oil and season with salt, pepper, minced garlic, and fresh rosemary or thyme, if desired. Set aside to marinate while you prepare the other components.

Grill the Steak on both sides to your desired level of doneness using a thermometer (see below). Then set aside to rest for 5 minutes before slicing.

Drizzle the asparagus with olive oil, season with salt and pepper, and grill on all sides until tender and slightly charred.

Toast the bread. Spread with butter and garlic.

Mix the sparkling water with lemon.

Serve the steak with asparagus, rice pilaf, garlic bread, and lemon sparkling water!