Preheat the oven to 400 degrees F (200 degrees C).
Peel the Garlic (3 clove).
Chop the Zucchini (2) into 1/2 inch pieces.
In a bowl, whisk together the Olive Oil (1 tablespoon), Smoked Paprika (1/2 teaspoon), Garlic Powder (1 teaspoon), Salt (to taste) and Ground Black Pepper (to taste). Add the chopped Zucchini and Cherry Tomato (1 pint) and stir to combine with the spices.
Spread the veggies in an even layer on a lined baking sheet. Place in the oven to roast for 25 to 30 minutes.
Add the Fresh Parsley (1 bunch), garlic, Crushed Red Pepper Flakes (1/4 teaspoon), Smoked Paprika (1 teaspoon), Kosher Salt (1 teaspoon), 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 sprig) 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 teaspoon). Season the Flank Steak (1 pound) liberally on both sides with Kosher Salt (1 teaspoon) and Black Pepper ( to taste). Sear the steak for 4 minutes on each side.
Remove the steak from the skillet and rest for 5 minutes. Slice against the grain into strips.
Serve the roasted veggies and steak on a platter and top with the chimichurri sauce.