# What You'll Need:
→ Steak
01 - 1 lb flank or sirloin steak
02 - 1 tablespoon olive oil
03 - 1 teaspoon kosher salt
04 - ½ teaspoon freshly ground black pepper
05 - ½ teaspoon smoked paprika
→ Rice
06 - 1 cup long-grain white rice
07 - 2 cups water
08 - ½ teaspoon 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 tablespoons olive oil
14 - ½ teaspoon salt
15 - ¼ teaspoon black pepper
→ Chimichurri Sauce
16 - 1 cup fresh parsley, finely chopped
17 - 2 tablespoons fresh oregano, finely chopped
18 - 3 garlic cloves, minced
19 - ½ cup olive oil
20 - 2 tablespoons red wine vinegar
21 - ½ teaspoon crushed red pepper flakes
22 - ½ teaspoon salt
23 - ¼ teaspoon black pepper
# How-To:
01 - Preheat oven to 425°F. Toss bell pepper, zucchini, red onion, and cherry tomatoes with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon 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 teaspoon 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 with paper towels. Rub with 1 tablespoon olive oil, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon 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 together parsley, oregano, minced garlic, olive oil, red wine vinegar, crushed red pepper flakes, salt, and black pepper in a mixing bowl until well combined.
06 - Divide cooked rice among 4 bowls. Top each portion with roasted vegetables and sliced steak. Drizzle chimichurri sauce generously over the top. Serve immediately.
