1. To make the Chimichurri – combine all the ingredients in a blender or food processor bowl. Process until smooth – about 3-4 pulses. Pour into a small bowl and set aside.
2. Heat your grill or grill pan to high heat.
3. Combine the sea salt, pepper, cumin and garlic powder in a small bowl. Sprinkle the mixture all over the steaks – on both sides. Let sit until the grill is hot.
4. Arrange the bell peppers and tomatoes on a plate. Drizzle with olive oil.
5. When the grill is hot, add the steak. Cook for 4 minutes without flipping. Add the peppers and tomatoes to the grill. Flip the steaks after 4-6 minutes of cooking time. Be sure to watch the peppers and tomatoes – you want nice grill marks on them but not to completely char them. Flip them over after a few minutes.
6. Grill the steaks on the other side for another 4-6 minutes or until they are cooked to your likely. Remove the steaks and vegetables to a cutting board to rest. Allow the steak to rest for at least 5 minutes or 10, if you can wait.
7. Slice into serving portions or drizzle the cilantro chimichurri over the steaks. Garnish with pine nuts and more cilantro (if desired) and then slice into. Serve each plate with more chimichurri on top and the grilled vegetables.

Great with charred tortillas or naan bread.