Chimichurri Steak

Remove steak from refrigerator 20 minutes before cooking to bring to room temperature. Pat dry with paper towels and season generously with salt and black pepper on both sides.

Combine parsley, garlic, red wine vinegar, olive oil, oregano, red pepper flakes, and salt in a food processor or blender. Pulse until finely chopped but still textured (not a smooth purée). Taste and adjust seasoning; set aside.

Heat grill or oven to medium-high (450°F). Toss bell peppers, red onion, and optional starch with 2 tbsp olive oil, salt, and pepper. Arrange on grill grates or baking sheet; cook 15–20 minutes until tender and lightly charred, stirring halfway.

Place steak on hot grill or cast-iron skillet over medium-high heat. Sear 5–7 minutes per side for medium-rare (130–135°F internal temperature), or adjust for preferred doneness. Do not move the steak for the first 3 minutes to develop a crust.

Transfer steak to a cutting board and rest for 5 minutes to allow juices to redistribute.

Slice steak against the grain. Arrange on a plate with roasted vegetables and starch. Spoon chimichurri sauce generously over the steak and vegetables. Serve immediately.