Bake the sweet potato at 425°F for 50-60 minutes. Slice open and fluff with a fork.
Season the steak with salt, black pepper and garlic powder.
Heat a stainless steel pan over high heat. Add 1 tsp beef tallow and sear the steak for about 2 minutes per side.
Lower the heat. Add 1 tbsp light butter and 4 minced garlic cloves. Toss for 30-45 seconds. Finish with fresh parsley and remove the steak.
Cook the asparagus in the same pan until tender-crisp.
Assemble.