In a small bowl, mix together the smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both flat iron steaks. Let them rest at room temperature for about 30 minutes to 1 hour.

Preheat your oven to 425°F (220°C). In a large bowl, toss the potato wedges with olive oil, chopped rosemary, and thyme until well coated. Spread the potato wedges in a single layer on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway through, until golden and crispy.

Heat a grill or grill pan over medium-high heat. Once hot, add the steaks and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness. Use a meat thermometer to check the internal temperature (130-135°F for medium-rare). Remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

In a medium saucepan, heat a splash of oil over medium heat. Add the chopped onion and sauté until translucent and caramelized, about 5-7 minutes. Pour in the beef broth and Worcestershire sauce, bringing the mixture to a simmer. Let it cook for about 10-15 minutes to reduce slightly.

If you prefer a thicker sauce, mix the cornstarch with a little water to create a slurry and stir it into the sauce, cooking until thickened.

Slice the rested flat iron steak against the grain. Serve with the herb-infused skin-on fries and drizzle the rich beef onion sauce over the steak. Garnish with fresh parsley for added flavor and presentation.