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INGREDIENTS:

2 ribeye steaks or strip steaks
2 medium large ripe tomatoes, halved
1-2 medium Vidalia onions, sliced
Olive oil
Salt and pepper to taste

For the chimichurri:
2 cloves garlic, peeled
1 cup loosely packed parsley leaves
1/3 cup extra virgin olive oil
3 Tbs fresh squeezed lemon juice
3 Tbs red wine vinegar
Salt and pepper to taste
½ tsp dried oregano

PROCEDURE:

Add 2 peeled cloves of garlic to the bowl of a food processor with 1 cup of loosely packed parsley leaves, 1/3 cup extra virgin olive oil, 2-3 Tbs of fresh squeezed lemon juice, 2-3 Tbs red wine vinegar, a good pinch of salt and a crack of black pepper and 1/2 tsp of dried oregano, put the top on and puree it until it's coarsely chopped.
Once that's good to go, light the grill and step outside to cook the steak and vegetables.

Season the sliced vegetables with salt and pepper and olive oil before you throw them on the grill and you can even put a little chimichurri on the steak before you throw that on the grill.
Flip the veggies as they're grilling and you'll want the tomatoes to char up a bit and that could take a while.
The vegetable are going to be done before the steak and, when the steak is cooked to your liking, it's time to eat!
Spoon some of the chimichurri right over the steak and even over the vegetables if you like!

HINTS:

Use the chimichurri for other grilled foods like chicken, pork or seafood.