Prepare the marinade ingredients in a large bowl and marinade the steaks for 15 minutes.
Meanwhile boil the potatoes until tender, drain and transfer to a large frying pan with olive oil and fry until crisp and golden.
When the potatoes are ready, remove to a large dish and place into a hot oven to keep warm.
Return the frying pan to the heat, remove the steaks from the marinade and seal in the hot pan for 2 minutes on each side, remove the steaks from the pan, place onto an oven tray and set into a hot oven for 5 minutes.
Tip the cherry tomatoes into the empty frying pan along with the remaining marinade (add 4 tablespoons of water) and cook on a high heat for 5 minutes until the tomatoes soften and a sticky sauce forms.
Bring a saucepan of water to the boil and cook the asparagus and green beans for 2 minutes until bright green but still crunchy.
Remove the potatoes and steaks from the oven, allow the steaks to rest while you arrange the potatoes onto a large warm serving plate. Top with green beans, asparagus and cherry tomatoes.
Slice the steak into thin slices and place on top of the salad.
Drizzle the sticky balsamic sauce over the meat and sprinkle with parmesan.
Serve with rocket leaves.