For the Roasted Vegetables
For the Chili-Lime Steak
Heat a cast iron skillet over medium-high heat. If you don't have a cast iron skillet, use the heaviest skillet that you do have.
Add vegetable oil and heat until shimmering.
In a small bowl combine the chili powder, salt, pepper, and lime zest.
Rub the chili mixture on both sides of each steak.
Add steaks to the skillet and sear the steaks in batches for about 1 to 2 minutes per side.
Transfer steaks to a plate and keep covered while the vegetables cook.
For the Roasted Vegetables
Preheat oven to 425.
Prepare the vegetables by tossing them in olive oil and season with salt and pepper.
Place vegetables on a baking sheet lined with foil.
Bake for 15 to 20 minutes, or until fork tender.
Remove veggies from oven.
Squeeze lime juice over steaks.
Garnish steak and vegetables with parsley and serve.