Slice potatoes into 1/4" thick rounds.

Bring potatoes covered by lightly salted water to a boil in a medium pot over high heat. Reduce heat to medium and simmer until softened, 5-7 minutes.

Drain potatoes in a colander and return to pot.

While potatoes cook, trim woody ends off asparagus.

Pat steak dry, and season both sides with half the seasoning blend (reserve remaining for butter), 1/4 tsp. salt, and a pinch of pepper.

Return pot with potatoes to medium-high heat. Add cream to hot pot and bring to a boil. Once boiling, remove from burner.

Gently stir in half the cheese (reserve remaining for topping gratin), hatch chiles (to taste), 1/4 tsp. salt, and a pinch of pepper. Transfer potato mixture to prepared casserole dish and top with remaining cheese.

Bake in hot oven until cheese is golden brown, 20-22 minutes.

While gratin bakes, cook steak.

Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.

Add steak to hot pan and cook undisturbed until browned, 2-3 minutes.

Transfer steak, seared-side up, to one half of prepared baking sheet.

Steak will finish cooking in a later step.

Add asparagus to empty half of baking sheet, and toss with 1/2 tsp. olive oil and a pinch of salt and pepper. Massage oil and seasoning into asparagus.

Spread asparagus into a single layer on their side. Roast in hot oven until asparagus is tender and steak reaches a minimum internal temperature of 145 degrees, 9-11 minutes.

While steak and asparagus roast, make butter.

In a mixing bowl, combine butter and remaining seasoning blend.

Plate dish as pictured on front of card, topping steak with fajita butter. Bon appétit!