Grilled Steak and Veggie Salad with Chimichurri Dressing

This recipe requires a bit of chopping but is pretty simple beyond that. I used a grill pan instead of our gas grill and it worked out great.  If you like garlic and/or chimichurri on your steak you are going to love this!
 
Chimichurri dressing

1 1/4 cups loosely packed cilantro sprigs

2 garlic cloves  

1/3 cup extra-virgin olive oil

1/3 cup vegetable oil

1/3 cup lime juice

1 1/4 teaspoons kosher salt

1 1/4 cups loosely packed flat-leaf parsley sprigs

 

Steak and salad

1 flank steak (1 1/4 to 1 1/2 lbs.), silverskin trimmed

3 zucchini, sliced

1 tablespoon olive oil

1 tsp. kosher salt

1 tsp. pepper

2 medium red bell peppers, sliced 

1 head romaine lettuce, chopped

1 firm-ripe avocado, diced

1. Make chimichurri dressing: In a food processor, whirl all ingredients until minced. Transfer to a small bowl.
2. Prepare steak and salad: Rub steak and zucchini with oil, then sprinkle with 1 tsp. each salt and pepper. Let stand at room temperature 30 minutes. Meanwhile, heat a grill or grill pan on high.
3. Grill steak, turning once, 6 to 8 minutes total for medium-rare. Transfer to a board, tent loosely with foil, and let rest 5 minutes. Meanwhile, grill zucchini and bell peppers, turning occasionally, until grill marks appear on zucchini (4 minutes) and bell peppers are blackened (about 10 minutes).
4. Put bell peppers in a bowl and cover.  Slice steak diagonally across the grain into thin strips, then cut pieces in half. Cut zucchini in half on a diagonal.
5.  Toss lettuce in a bowl with half the dressing, then divide among plates. Divide zucchini, bell peppers, steak, and avocado slices among plates, then drizzle remaining chimichurri on top.