Seared Flank Steak, Roasted Veggies & Chimichurri

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Peel the Garlic (3 clove).

Step 3

Chop the Zucchini (into 1/2 inch pieces.

Step 4

In a bowl, whisk together the Olive Oil (1 tablespoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste). Add the chopped Zucchini and Cherry Tomato (1 pint) and stir to combine with the spices.

Step 5

Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.

Step 6

Add the Fresh Parsley (1 bunch), garlic, Crushed Red Pepper Flakes (1/4 teaspoon), Smoked Paprika (1 teaspoon), Kosher Salt (1 teaspoon), and Ground Black Pepper (to taste) to a food processor. Add the juice and zest of the Lemon (1).

Step 7

Remove the leaves from the Fresh Mint (3 sprig) and put them in the food processor.

Step 8

With the processor running, stream in the Olive Oil (1/3 cup). Process until almost smooth.

Step 9

Preheat a large skillet over medium-high heat with the Vegetable Oil (1 teaspoon). Season the Flank Steak (1 pound) liberally on both sides with Kosher Salt (1 teaspoon) and Black Pepper ( to taste). Sear the steak for 4 minutes on each side.

Step 10

Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.

Step 11

Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.