Chili-Lime Steak and Roasted Vegetables

For the chili-lime steak:
Preheat oven to 475ºF. Line a baking sheet with aluminum foil and lightly grease it with cooking spray. Layer the sliced steak on baking sheet and brush with olive oil.

In a small bowl combine the chili powder, salt, pepper, and lime zest. Rub the chili mixture on both sides of steak. Squeeze lime juice over steak and let stand 20 minutes.

Cook, turning once until medium rare, about 4 to 5 minutes.

For the roasted vegetables:
In the meantime, prepare the vegetables by tossing them in olive oil and season with salt and pepper. Place vegetables on a baking sheet lined with aluminum foil.

Bake at 475ºF for 10 to 12 minutes, or until fork tender. Garnish steak and vegetables with parsley and serve.