Grilled Steak & Vegetables with Chimichurri Sauce

Wash zucchini, bell peppers, and carrots. Slice zucchini diagonally into rounds. Seed and cut peppers into 8 strips. Peel, halve crosswise, then halve or quarter carrots lengthwise. 2 medium zucchini squash 2 red bell peppers 4 medium carrots

Heat a grill pan, outdoor grill, or skillet over medium-high heat.

Transfer vegetables to a large bowl. Drizzle with oil and season with Italian seasoning, salt, and pepper. Toss to coat. 2 tbsp extra virgin olive oil ½ tsp Italian seasoning ½ tsp salt ¼ tsp black pepper

Season steak generously with salt and pepper. 1 ½ lb ribeye steak ¼ tsp salt ¼ tsp black pepper

Coat grill or bottom of skillet with oil. Place steak on grill/skillet and cook until desired doneness, 2-5 minutes per side. Transfer to a plate and loosely cover with foil. 2 tbsp virgin coconut oil

Add vegetables to grill/skillet and cook until tender and charred, 2-3 minutes per side.

Wash and dry parsley. Shave leaves off the stems; discard the stems and mince the leaves. Peel and mince garlic. In a medium bowl, prepare sauce by whisking together parsley, garlic, oil, vinegar, salt, and pepper. 1 small bunch Italian (flat-leaf) parsley 2 cloves garlic 4 tbsp extra virgin olive oil 2 tbsp red wine vinegar ¼ tsp salt ¼ tsp black pepper ⅛ tsp crushed red pepper

To serve, place steak and vegetables on a plate and drizzle with chimichurri sauce. Enjoy!