Ingredients:
Tajin Chimichurri Sauce:
Season and Grill on medium high heat to desired temperature. Let rest! Mix Vegetables with oil, salt, and pepper. Lightly toast pine nuts. Oven roast vegetables at 425°F for about 10 to 12 minutes or until nicely charred.
While the vegetables are roasting, add the parsley, oregano, cilantro, onion, and garlic to a food processor and pulse to mince ingredients. Add the red pepper flakes, olive oil, vinegar, lemon juice, salt, and pulse 2-3 times to mix well. Plate vegetable and beef mixture on plate and top with chimichurri sauce. Serve immediately and enjoy.
Make Ahead: Make the chimichurri sauce ahead of time and refrigerate for 1-3 days before serving.