1. Heat oven to 450°F (232°C).

2. Make chimichurri: finely chop parsley/cilantro/garlic or pulse in a processor; stir in vinegar, oregano, red pepper, olive oil and salt. Reserve half for serving.

3. Toss peppers, onion, zucchini and tomatoes with 2 tbsp oil, half the salt/pepper; spread on a sheet pan.

4. Rub steak with 1 tbsp oil and remaining salt/pepper; spoon 2–3 tbsp chimichurri over the steak to marinate while oven heats. Roast veg 10 minutes. Scoot veg to sides, place steak in center. Roast 6–10 minutes more for medium-rare (130–135°F), depending on thickness. Rest 5–10 minutes.

5. Slice steak thinly against the grain and serve with roasted veg and the reserved chimichurri spooned over top.