Roasted Vegtables In Balsamic Vinaigrette w/ Flank Steak topped with Chimichurri Sauce

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Ingredients
Roasted vegetables
1 Small Bag of Baby Potatoes cubed
1 red Pepper cut in chunks
1 green pepper cut in chunks
1 red Onion cut in chunks
1 bulb of Garlic chopped
1 zucchini sliced
4 sprigs of asparagus cut in half
1 onion cut in chunks
3 carrots cubed
1/2 cup balsamic vinaigrette dressing
1 sprig of rosemary
1 sprig thyme

Chimichurri Sauce
1 1/2 cup fresh Italian parsley
1/4 cup fresh cilantro
1/2 cup olive oil
1/4 cup red wine vinegar
2 garlic cloves, peeled
3/4 teaspoon dried crushed red pepper
1/2 teaspoon salt

Flank Steak
1-¼ pound Flank Steak
2 Tablespoons Minced Garlic
1-½ Tablespoon Soy Sauce
1 Tablespoon red wine vinegar
1 teaspoon Minced Fresh Ginger
1 tablespoon Cayenne pepper
1/4 cup honey
1/3 cup orange juice

Directions
Roasted Vegtables Put veggies into open roasting pan. Toss with rosemary, thyme, chopped garlic, and balsamic vinaigrette dressing.
Roast for about 45 minutes, or until crisp tender
Chimichurri Sauce Puree all ingredients in a blender until everything is well blended. Transfer to a bowl and cover until ready to use. I recommend making this at least an hour in advance of using to let the flavors marinate.
Flank Steak Mix all ingredients, pour over steak and rub into both sides.
Cook for 3 minutes each side for rare, 5 for medium, 7 for well done. Let your meat rest for 10 minutes before cutting. Thinly slice against the grain.

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