Step 1 Preheat oven to 350°, and bring a medium sized pot of water to a boil. Cook pasta according to package instructions, about 5-7 minutes for an al dente bite. Strain, return to pot, and cover until serving.Step 2 Slice/quarter bell peppers and zucchini into bite-sized pieces. Toss in olive oil, smoked paprika and salt and pepper, and spread evenly over a parchment lined baking sheet. Roast vegetables at 350° for 15-20 minutes, turning once. Vegetables are ready when softened, and lightly charred.Step 3 Finely chop parsley, and mince garlic. Combine all chimichurri ingredients, stirring until well emulsified. You may add extra vinegar or oil to your taste.Step 4 Season room-temperature steaks generously with salt and pepper. You may also add a pinch of cayenne or chili powder for a spicy kick. Barbecue or pan-fry steaks by searing meat on high for 2 minutes per side, followed by covering and reducing to medium-low for a further 6 minutes. Steaks are a perfect medium-rare when the internal temperature reaches 130-135°. For medium steaks, cook a further 2-4 minutes until internal temperature reaches 140°-145°.Step 5 Thinly slice steak and serve with vegetables over pasta, generously ladling chimichurri sauce over each dish. You may also arrange each component on a platter, and allow guests to serve themselves family style. Serve with crusty bread for dredging up every last bit of chimichurri sauce, and red wine to complement the steak!
