Woot-Worthy Steak w/ Chimichurri Sauce and Gourmet Veggie Hash

I'm switching it up-steak! Not to worry, tomorrow I'll be making fish. I'm still on track to keep my New Year's resolution and have not missed a week of eating fish.

I made a thin steak, marinated in garlic, balsamic vinaigrette. Tenderized by my mallet, seared on each side, and then finished in the oven. The chimichurri is a classic parsley-based chopped herb delight (which included lemon, white balsamic, olive oil, etc). I plated it over a roasted veggie hash of mandolin-ed brussel sprouts, parsnips, carrots, and white onion simmered with garlic, olive oil, and white wine; and I topped it with a rich red-wine-and-balsamic-vinegar reduction.