• Adjust rack to middle position and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce. • Trim green beans, if necessary. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and cut onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 1 TBSP (2 TBSP for 4 servings). Finely chop parsley. • Combine 1⁄4 tsp garlic powder (1⁄2 tsp for 4) and 1⁄4 tsp chili powder (1⁄2 tsp for 4) in a small bowl. (You’ll use the rest of the garlic powder and chili powder later.)

• Toss green beans, bell pepper, and onion wedges on a baking sheet with a large drizzle of oil, remaining garlic powder, salt, and pepper. Roast on middle rack until browned and tender, 15-20 minutes.

• Meanwhile, add parsley, minced onion, 11⁄2 TBSP olive oil (3 TBSP for 4 servings), and 1 tsp vinegar (2 tsp for 4) to bowl with reserved garlic powder and chili powder. Stir to combine; season with salt and pepper. TIP: Add a little more vinegar if you prefer a tangier chimichurri.

• Halve ciabatta lengthwise and spread with half the garlic herb butter. Place on a second baking sheet and top with Italian cheese blend. Set aside (you’ll finish the cheesy bread in Step 6).

• Pat steak* dry with paper towels; season all over with remaining chili powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook to desired doneness, 4-7 minutes per side. • Remove pan from heat. Add remaining garlic herb butter to pan; spoon melted butter over steak until coated. Transfer steak to a cutting board to rest for at least 5 minutes.

• When veggies are done, remove from oven. Heat broiler to high. • Transfer baking sheet with cheesy bread to oven; broil until cheese is golden and bubbly, 2-3 minutes. TIP: Watch carefully to make sure it doesn’t burn!

• Slice cheesy bread on a diagonal into triangles. Slice steak against the grain. • Divide steak, veggies, and cheesy bread between plates. Spoon half the chimichurri over steak. Serve with remaining chimichurri on the side for dipping. ***Steak is fully cooked when internal temperature reaches 145°.***