Rib Eye with Chimichurri and Roasted Vegetables recipes

Ingredients

• 3 tablespoons red wine vinegar
• 2 tablespoons water
• 1 tablespoon minced garlic
• 1 teaspoon salt
• ½ teaspoon red pepper flakes
• 1 teaspoon coarsely ground black pepper
• ¼ cup extra-virgin olive oil
• ½ cup flat-leaf parsley, finely chopped
• 2 large Yukon gold potatoes, sliced lengthwise
• extra-virgin olive oil
• salt
• 1 red bell pepper, stem and seeds removed, sliced lengthwise
• 1 large zucchini, sliced lengthwise
• 2 bone-in rib eye steaks

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