Seared Flank Steak, Roasted Veggies & Chimichurri

Peel the Garlic (3 cloves) .

Chop the Zucchini (2) into 1/2 inch pieces.

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

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

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

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

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