Preheat oven to 475 degrees Fahrenheit.
In a large pot, add beets, red wine vinegar, 4 sprigs thyme, 4 garlic cloves, and bay leaves. Fill with water to cover beets.
Place pot on medium heat and simmer until beets are tender. About 45 minutes to 1 hour.
Toss asparagus in 2 tbsp olive oil and season with salt. Arrange on a baking sheet.
Roast asparagus at 475 for 10 minutes or until tender, then toss with lemon juice.
Heat a large saute pan on high heat. Coat steak with remaining olive oil, then press cracked peppercorn onto steak and season liberally with salt.
Add steak to hot pan and sear for 3-4 minutes until a crust develops.
Flip steak, then add butter and remaining garlic and thyme.
Using a spoon, baste the steak with butter while continuing to cook for 3 minutes.
Remove steak and let rest for 10 minutes.
Slice and serve with beets and asparagus on the side.
Recipe by Whole Life Challenge® at Pepper Crusted Flat Iron Steak with Braised Beets and Roasted Asparagus https://www.wholelifechallenge.com/pepper-crusted-flat-iron-steak-with-braised-beets-and-roasted-asparagus/