Chimichurri Flank Steak with Charred Bell Peppers and Cilantro-Lime Zucchini Noodles

Remove flank steak from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels and season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Make the chimichurri sauce: Finely chop 1 cup parsley, 1/4 cup cilantro, and 2 tablespoons oregano. Mince 3 garlic cloves. Combine herbs and garlic in a bowl, then add 3 tablespoons red wine vinegar, juice of 1 lime, 1/2 teaspoon red pepper flakes, and 4 tablespoons olive oil. Mix well and season with 1/4 teaspoon salt. Set aside to allow flavors to meld.

Prepare the vegetables: Slice 1 red and 1 yellow bell pepper into 1/2-inch strips. Using a spiralizer or vegetable peeler, create zucchini noodles from 3 medium zucchini. Chop remaining 1/4 cup cilantro for garnish.

Heat a large cast-iron skillet or grill pan over high heat. Add 1 tablespoon olive oil. When the oil is shimmering and nearly smoking, add the flank steak. Sear for 4-5 minutes on each side for medium-rare (internal temperature of 135°F). Transfer to a cutting board, tent with foil, and rest for 10 minutes.

While the steak rests, add bell pepper strips to the same hot pan with residual steak juices. Cook over high heat for 5-6 minutes, tossing occasionally, until they begin to char and soften. Season with 1/8 teaspoon salt and transfer to a plate.

In the same pan, add remaining 1 tablespoon olive oil over medium-high heat. Add 1 minced garlic clove and cook for 30 seconds until fragrant. Add zucchini noodles and cook for 2-3 minutes until just tender but still slightly crisp. Add juice of 1/2 lime, remaining 1/8 teaspoon salt, and 1/4 teaspoon black pepper. Toss to combine.

Remove zucchini noodles from heat and fold in remaining 1/4 cup chopped cilantro.

Slice the rested flank steak thinly against the grain at a 45-degree angle.

To serve, arrange zucchini noodles on plates, top with sliced steak and charred bell peppers, then drizzle generously with chimichurri sauce. Serve with remaining lime cut into wedges.