For chimichurri butter: Melt butter in microwave til almost fully melted (about 10 seconds). Combine ingredients in magic bullet or small blender, then put in freezer for 15 min, stirring halfway through.

Cut potatoes into wedges and then immerse in cold water. Drain and pat potatoes dry with a clean dishtowel. Toss in olive oil and other seasonings. Line baking sheet with parchment paper and spread wedges out. Alternatively, you can place them on the BBQ. Cook potatoes at 475 for 13 min. Flip then cook for 8 more min.

Place mini bell peppers drizzled in oil and salt and pepper on baking sheet lined with parchment paper, and cook in oven for 8 min, strategically putting in after potatoes have been flipped.

Meanwhile, heat olive oil on high heat in cast iron or non stick skillet. Alternatively, brush sides of steak with olive oil and put on grill for about 4-5 min each side for a medium rare cook on the steak, depending of course on thickness of steak.

Let steak rest for about 8 min then slice steak across the grain, serving chimichurri butter on top.

Enjoy right away with a glass of wine!