For the Steak and Marinade

• 1 1/2 - 2 lbs tri tip steak
• 5 garlic cloves, minced
• 1 teaspoon smoked paprika
• 2 teaspoons black pepper
• 1 tablespoon coarse salt
• 1/2 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons worcestershire sauce

For the Chimichurri

• 1/2 cup flat leaf parsley, roughly chopped
• 2 tablespoons fresh oregano, chopped
• 2 tablespoons green onion, chopped
• 1 teaspoon lemon zest
• 1 tablespoon garlic, minced (about 3-4 cloves)
• 1 teaspoon chili pepper flakes
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• Salt, pepper to taste

For the Grilled Vegetables

• 2 large zucchini, quartered and sliced into 3-4 inch pieces
• 2 large yellow squash, quartered and sliced into 3-4 inch pieces
• 1 red onion, halved and sliced into thirds
• 2 cups cherry tomatoes, halved
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coarse salt, pepper as desired