Steak Bowls with Chimichurri Sauce & Roasted Veggies 

Ingredients:

For the Steak:

1 lb flank steak
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
For the Chimichurri Sauce:

1/2 cup chopped cilantro
1/4 cup chopped parsley
1/4 cup olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon red pepper flakes (optional for heat)
Salt and pepper to taste
For the Veggies:

1 bell pepper (any color), cut into 1-inch pieces
1 onion, cut into wedges
1 tablespoon olive oil
Salt and pepper to taste
Instructions:

Marinate the Steak:
In a bowl, combine the olive oil, paprika, garlic powder, salt, and black pepper. Rub the mixture all over the flank steak and let it marinate for at least 30 minutes.
Prepare the Chimichurri Sauce:
In a small bowl, mix together the chopped cilantro, parsley, olive oil, red wine vinegar, minced garlic, red pepper flakes (if using), and salt and pepper to taste. Set aside to let the flavors meld.
Roast the Veggies:
Preheat your oven to 425°F (220°C). On a baking sheet, toss the bell pepper and onion with olive oil, salt, and pepper. Spread them out in a single layer and roast for about 20-25 minutes, or until tender and slightly caramelized.
Cook the Steak:
Heat a grill or skillet over medium-high heat. Cook the marinated flank steak for about 4-5 minutes on each side for medium-rare, or until it reaches your desired doneness. Let it rest for a few minutes before slicing against the grain.
Assemble the Bowls:
In serving bowls, layer the roasted veggies and sliced steak. Drizzle generously with chimichurri sauce.
Serve:
Enjoy your flavorful steak bowls with a fresh and zesty chimichurri sauce!