Grilled Steak with Chimichurri & Roasted Veggies

Preheat the oven to 425°F (220°C).

Toss potatoes, zucchini, and cherry tomatoes with olive oil, salt, black pepper, and garlic powder.

Spread on a baking sheet and roast for 25-30 minutes.

In the last 5 minutes, toss in kale and roast until crispy.

Make the Chimichurri Sauce:

In a bowl, mix parsley, cilantro, garlic, red pepper flakes, salt, black pepper, and red wine vinegar.

Stir in olive oil and let sit for 10 minutes to blend flavors.

Cook the Steak:

Heat a grill or skillet over high heat.

Rub steak with olive oil, salt, black pepper, and garlic powder.

Grill for 3-4 minutes per side for medium-rare.

Let rest for 5 minutes before slicing.

Assemble & Serve:

Slice the steak and drizzle with chimichurri sauce.

Plate with the roasted veggies and enjoy!

Prep Time: 15 minutes | Cook Time: 30 minutes | Total Time: 45 minutes
Calories: ~650 per serving | Protein: ~50g per serving

This Grilled Steak with Chimichurri & Roasted Veggies is perfect for a vibrant, healthy meal full of flavor and satisfaction. Enjoy the juicy steak, bold chimichurri, and crispy roasted vegetables!