Position the oven rack 6 inches from broiler, then preheat oven on broil (high if your oven has the option).

While the oven heats combine chili powder, brown sugar, cumin, oregano, and salt in a bowl. Mix well and set to the side.

Preheat a large sauté pan on medium-high heat and add in 1.5 tablespoons grape seed oil.  Add potatoes, onions, bell pepper, and mushrooms in the pan. Sprinkle with 2-3 tablespoons of the seasoning. Mix well then reduce the heat to medium low. Cook for 10 minutes, stirring frequently to prevent burning.

While the potatoes cook, place the flank steak on a baking sheet; drizzle with 2 tablespoons oil. Add three tablespoons of the chili seasoning. Rubbing it all over both sides of the steak. Add the asparagus to the opposite side of the baking sheet. Drizzle with a half tablespooon of grape seed oil, and sprinkle with salt and black pepper.

Broil 2–3 minutes on first side: turn steak and broil 5–7 more minutes or until 145°F (for medium-rare). Let steak rest for 5 minutes before slicing.

Slice steak against the grain of the beef, thinly sliced. Drizzle the lime juice on top of the steak. Sprinkle the minced fresh parsley on top of the beef and potatoes. Mix potatoes well then serve the flank steak over potatoes and top with 4 asparagus spears per plate.