Rib Eye Steaks with Chimichurri and Vegetables

¾ cup fresh Italian parsley leaves, finely chopped
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 fresno pepper, finely chopped
1 scallion, ends trimmed, finely chopped
1 garlic clove, finely chopped
1 teaspoon dried oregano
1 teaspoon white wine vinegar
¼ teaspoon kosher salt
¼ teaspoon black pepper

INSTRUCTIONS

In a medium bowl whisk the chimichurri ingredients. Set aside until ready to serve.
Preheat the grill with the control knob in the high position for 10 to 15 minutes.
Brush the steaks on both sides with oil and season with salt and pepper.
Cut the potatoes lengthwise in half, and then cut the halves crosswise into ½-inch-thick slices. Put the potato slices in a bowl, drizzle with oil, and turn to coat. Season with salt and pepper.
Brush the cut side of the garlic halves and shallots with oil.
Put the broccolini in a bowl, drizzle with oil, and turn to coat.
Insert the probe: For an accurate reading, ensure that the probe tip is inserted 2 inches into the side of the thickest part of the steak.
Brush the cooking grates clean with a stainless steel bristle grill brush.
Grill the potato slices, garlic, shallots, and broccolini over direct high heat, with the lid closed, until the potatoes are golden brown and tender, the garlic and shallots are soft, and the broccolini is lightly charred, turning once. Brush the garlic halves with oil after you turn them over. The potatoes and garlic will take 15 minutes, the shallots will take 10 minutes, and the broccolini will take 6 to 8 minutes. Remove from the grill as they are done. Season the vegetables with the parmesan and sea salt flakes and keep warm while you grill the steaks.
Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest at room temperature, indoors, for 5 minutes.
Serve the steaks with the chimichurri sauce and grilled vegetables.