Brazilian Picanha Steak with Chimichurri and Roasted Vegetables

Ingredients

• 1 1/2 lbs picanha steak
• 1 cup parsley, chopped
• 2 tbsp oregano, chopped
• 4 cloves garlic, minced
• 3 tbsp red wine vinegar
• 1/4 cup olive oil
• 1 red bell pepper
• 2 zucchini
• 1 red onion
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Preheat oven to 400°F. Cut the bell pepper, zucchini, and red onion into 1-inch pieces. Toss the vegetables with 2 tbsp olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway, until tender and lightly charred.

2. 2

   In a small bowl, combine the chopped parsley, oregano, minced garlic, red wine vinegar, and 1/4 cup olive oil. Stir to make the chimichurri sauce.