Place the black peppercorns and sea salt in a mortar and crush with a pestle.

Preheat grill to medium high heat. Prepare it for indirect grilling method by lighting only the outside burners.

Brush the steak with oil and season both sides with the peppercorn mixture, pressing it into the meat. Place the meat on the grill between the two lit burners. Cover and cook 15-20 minutes, on each side. Check meat with a thermometer until it reaches desired internal temperature. Once done, remove steak from grill and set aside and cover with foil to rest for at least 15 minutes. Slice the steak and serve with spicy barbecue relish.

To make the spicy barbecue relish, place the onion and garlic in a small food processor and process until finely chopped. Heat olive oil in a saucepan over high heat and add the onion/garlic mixture. Cook for 4–5 minutes or until the onion is soft. Add the red pepper flakes and cook 1 minute. Stir in paprika, mustard powder, and salt. Add the tomatoes, sugar, honey, Worcestershire sauce, and vinegar and bring to a boil. Reduce heat to low and cook for 20–25 minutes, stirring occasionally.

Place potatoes in a large pot and cover with cold water. Bring to a boil over hight heat. Once boiling cook 8-10 minutes. Drain potatoes and cut into wedges.

Heat grill to medium high heat. Toss potato wedges and asparagus with oil. Season with salt and pepper. Grill 8 minutes, flipping half way through. Remove from grill and serve warm.