Steak and Vegetables with Chimichurri

Ingredients

• 4 beef Tenderloin Steaks, cut 1-inch thick (about 4 ounces each)
• 1 pound sweet potatoes, peeled, sliced 1/4-inch thick
• 1 pound beets, peeled, sliced 1/4-inch thick
• 1/4 teaspoon cooking spray
• 1/2 teaspoon salt
• 1/2 cup kale
• 2 tablespoons unsalted pistachios
• 2 tablespoons chopped fresh parsley
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 tablespoon red wine vinegar
• 2 teaspoons minced garlic
• 1-1/2 teaspoons freshly ground black pepper, divided