# What You'll Need:
→ Steak
01 - 1 lb flank or sirloin steak
02 - 1 tbsp olive oil
03 - 1 tsp kosher salt
04 - ½ tsp freshly ground black pepper
05 - ½ tsp smoked paprika
→ Rice
06 - 1 cup long-grain white rice
07 - 2 cups water
08 - ½ tsp salt
→ Roasted Vegetables
09 - 1 red bell pepper, sliced
10 - 1 zucchini, sliced
11 - 1 red onion, cut into wedges
12 - 1 cup cherry tomatoes, halved
13 - 2 tbsp olive oil
14 - ½ tsp salt
15 - ¼ tsp black pepper
→ Chimichurri Sauce
16 - 1 cup fresh parsley, finely chopped
17 - 2 tbsp fresh oregano, finely chopped
18 - 3 garlic cloves, minced
19 - ½ cup olive oil
20 - 2 tbsp red wine vinegar
21 - ½ tsp crushed red pepper flakes
22 - ½ tsp salt
23 - ¼ tsp black pepper
# How to Make It:
01 - Preheat oven to 425°F. Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tbsp olive oil, ½ tsp salt, and ¼ tsp black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
02 - Rinse rice under cold water. Combine rice, water, and ½ tsp salt in a saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until water is absorbed. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
03 - Pat steak dry and rub with 1 tbsp olive oil, salt, black pepper, and smoked paprika.
04 - Preheat grill or grill pan over medium-high heat. Grill steak 4-5 minutes per side for medium-rare, or until desired doneness. Rest for 5 minutes, then slice thinly against the grain.
05 - Whisk parsley, oregano, garlic, olive oil, red wine vinegar, red pepper flakes, salt, and black pepper in a bowl until well combined.
06 - Divide rice among 4 bowls. Top each bowl with roasted vegetables and sliced steak. Drizzle chimichurri sauce generously over the top. Serve immediately.
