In a small bowl, stir together dried parsley, dried basil, dried thyme, 1/2 tsp salt, and 1/2 tsp black pepper. Sprinkle seasoning evenly all over the steak.

Melt 1 Tbsp butter in a large skillet over medium-high heat. Once melted, add steak and cook until desired doneness. It took me about 4 to 4 minutes per side to reach medium rare. Remove steak to a cutting board and keep warm.

Melt the other Tbsp butter in the same skillet over medium heat. Add garlic, asparagus, and tomaotes. Cook, stirring occasionally, for 3 to 4 minutes until asparagus is bright green and crisp-tender.

Stir in peas, lemon zest, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for another 1 to 2 minutes until the peas are warmed through.

Slice steak and place on top of the vegetables. Serve immediately.