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Mix the parsley, cilantro, onion, red wine vinegar, olive oil, salt, oregano, red pepper flakes, and pepper in a bowl and refrigerate.
Season the diced steak with salt, pepper, and garlic powder. Cook in an olive oil sprayed cast iron skillet for 2-3 minutes per side.
Add the cauliflower, red pepper, red onion, broccolini, and carrots to a baking sheet. Spray with olive oil and season with toasted vegetable seasoning, garlic powder, and onion powder.
Soak the potato wedges in ice water for 30 minutes. Air fry at 400°F for 20 minutes, or bake with the vegetables for 50 minutes, adding the vegetables halfway through.
Assemble the steak, potato wedges, and roasted vegetables in a bowl. Top with the chimichurri.