Thoroughly rinse all produce and pat dry. Stem parsley and cilantro. If using a blender, roughly chop herb leaves and garlic. If making chimichurri by hand, finely mince garlic, parsley leaves and cilantro leaves. Stem, seed, core, and slice red bell pepper into 1" dice. Slice the zucchini into ½" thick ovals (slice on an angle.) Peel red onion, and slice into ¼" rounds.

If using blender, add cilantro, parsley, garlic, red wine vinegar, and red pepper flakes into the blender. With blender running, add oil (about 2-4 Tbsp.) until the chimichurri comes together into a runny pesto. If making chimichurri by hand, whisk finely minced garlic, parsley, and cilantro with the vinegar, red pepper flakes, and 2-4 Tbsp. olive oil in a small mixing bowl. Season with a pinch of salt and pepper. Let sit at room temperature.

Season sirloin steaks with a pinch of salt and pepper. Heat a grill or grill pan over medium-high heat. Lightly coat the grill with nonstick cooking spray. Grill steaks on each side for 5-6 minutes, or until the steaks have reached a minimum internal temperature of 145 degrees. Remove to a plate, tent with foil, and let rest for 5 minutes.

Combine zucchini, red onion, bell pepper, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl.

Heat the same grill or grill pan over medium heat and lightly coat with cooking spray. Place vegetables on grill and cook for 2-3 minutes on each side or until fork tender.

Place a steak in the middle of the plate. Spoon chimichurri over steak. Lay grilled vegetables next to the steak, and top with vegetables and crumbled goat cheese.