Grilled Picanha, Charred Sweet Potatoes, Chimichurri | PrimalGourmet

Ingredients

• 1/4 cup extra-virgin olive oil
• 1/4 cup red-wine vinegar
• ¼ cup finely chopped fresh parsley
• ¼ cup finely chopped fresh cilantro
• 1 small shallot (finely chopped)
• 2 cloves garlic (finely chopped)
• 1 tsp dried oregano
• 1 tsp crushed red pepper flakes
• ½ teaspoon kosher salt (plus more to taste)
• 1/2 tsp smoked paprika
• ¼ teaspoon freshly-cracked black pepper
• 4 medium sweet potatoes
• 2 large zucchini (sliced into ¼-inch discs)
• 2 large red shepherd peppers (substitute any bell pepper, sliced in half, seeds removed)
• Extra-virgin olive oil
• Kosher salt and freshly-cracked black pepper (to taste)
• 2 pounds picanha (AKA top sirloin cap-on)