Preheat the oven to 450°F. Wash and dry the fresh produce. Line 1 sheet pan (or 2 sheet pans for 4 servings) with foil. Medium dice the sweet potatoes. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Place the diced sweet potatoes and broccoli florets on the sheet pan(s); drizzle with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 20 to 24 minutes, or until lightly browned and tender when pierce with a fork. Remove from the oven.

Meanwhile, pat the steaks dry with paper towels; season with salt and pepper on all sides. In a medium pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Meanwhile, roughly chop the peppers. In a bowl, combine the chimichurri sauce and chopped peppers; stir to combine. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables. Top the steaks with the pepper chimichurri. Enjoy!