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1
Position the oven racks so that the top rack is 5 or 6 inches from the top of the oven.
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2
Place a ridged cast-iron grill pan on the top rack of the oven and preheat the oven to 500F.
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3
Once preheated, set the oven to convection roast or convection broil at 500F.
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4
Cover a shallow baking pan with foil and coat with nonstick spray for cooking the vegetables.
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5
Combine the olive oil, garlic, and rosemary and brush the steaks with this mixture.
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6
Set aside.
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7
Wrap the asparagus spears with the prosciutto and place them on the foil-covered baking pan.
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8
Brush them with some of the olive oil mixture.
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9
Toss the tomatoes and mushrooms with enough of the olive oil mixture to coat all the pieces lightly and put them on the baking sheet with the asparagus.
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10
Drizzle the remaining olive oil mixture over all the vegetables and sprinkle with salt and pepper.
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11
Place the pan in the center of the oven and roast for 10 minutes.
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12
Add the steaks to the preheated grill pan on the top rack of the oven.
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13
After 3 to 5 minutes turn the steaks and cook to your preferred doneness, 3 to 5 minutes longer.
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14
Remove the vegetables to a warm serving platter and cook the steaks until done to your liking.
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15
Let the steaks rest for 5 minutes before carving.
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16
With a sharp knife, cut the steaks diagonally into thin slices.
