In a small bowl, combine all the ingredients for the Argentinian Coulotte Rub. Mix well.
Rub all sides of the coulotte steak evenly with the spice rub. Let it sit overnight for best flavor.
Preheat your grill or skillet to medium-high heat. Cook the coulotte steak to your desired level of doneness. Let it rest for a few minutes before slicing.
For the Roasted Papas Bravas, preheat your oven to 450°F (230°C). Drain the sliced Yukon Gold potatoes well and let them air dry for 15 minutes. Toss the potatoes with canola oil and Papas Bravas seasoning to coat them well. Spread the potatoes evenly in a single layer on a parchment-lined baking sheet. Roast in the oven for 15-18 minutes until golden and crispy.
For the Oven-Roasted Asparagus, preheat your oven to 425°F (220°C). Toss the trimmed asparagus with canola oil, kosher salt, and coarse black pepper. Place the asparagus on a baking sheet and roast in the oven for about 6 minutes until tender-crisp.
For the Criolla Sauce, combine the seeded Roma tomatoes, chopped red bell peppers, chopped green bell peppers, chopped red onions, minced parsley, red wine vinegar, kosher salt, coarse black pepper, crushed red pepper, canola/olive oil blend, and Tabasco sauce in a bowl. Mix well.
Serve the sliced coulotte steak with the Roasted Papas Bravas, Oven-Roasted Asparagus, and a spoonful of Criolla Sauce.
Enjoy your Argentinian Steak with Asparagus!