Grilled Flank Steak with Chimichurri and Roasted Vegetables

Preheat your grill to medium-high heat (around 450°F) and preheat oven to 425°F.

Season the 1.5 pounds flank steak on both sides with 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Drizzle with 1 tablespoon olive oil and rub the seasonings into the meat. Let sit at room temperature for 15 minutes while preparing other components.

Cut 2 bell peppers and 2 zucchini into 1-inch chunks. Slice 1 red onion into 1/2-inch wedges. Toss vegetables with 1 tablespoon olive oil, salt, and pepper on a baking sheet.

Roast vegetables in the preheated oven for 20-25 minutes, tossing halfway through, until caramelized and tender.

While vegetables are roasting, prepare the chimichurri sauce. In a food processor, combine 1 cup parsley, 1/2 cup cilantro, 2 tablespoons oregano, 3 minced garlic cloves, 2 tablespoons red wine vinegar, 1 tablespoon lemon juice, 1/4 teaspoon red pepper flakes, and 1/4 teaspoon salt. Pulse until herbs are finely chopped.

With the processor running, slowly drizzle in the remaining 1 tablespoon olive oil until the sauce comes together. Transfer to a bowl and set aside.

Grill the flank steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F) or 5-6 minutes per side for medium (internal temperature of 145°F).

Remove steak from grill and let rest for 5-10 minutes on a cutting board.

Slice the steak thinly against the grain at a slight angle.

Serve sliced steak with roasted vegetables and drizzle with chimichurri sauce.