Brussel sprouts - trim off the ends, remove damaged leaves, rinse and pat dry with paper towel. Season, toss and inset in the skewers. 

Bell pepper - remove the seeds and stem. Cut into large squares. Season, toss and insert in skewers. 

Asparagus - Trim off bottoms (tough part). Season, gently mix to combine and lay on a sheet-pan. 

Cherry tomatoes on the vine - Place on the sheet-pan and carefully season. (Do not toss)

In a molcajete grind the chiles de arbol until completely broken down. Add the garlic and salt. Mash into a paste. Then mash the shallot until broken down. Now pour in the vinegar and mix to combine. Let it sit for approximately 10 minutes. Resume by mashing down the parsley, oregano and mint leafs until completely broken down into a paste. Stir in the oil and lemon juice. Add salt to taste if needed. Set aside for later use. (See above for 2nd method process)

With the knife cut small inserts along the piece of meat. Do not cut all the way through (score only.) 

Season both sides with oil, salt and pepper. 

Preheat the grill to 450F degrees, make sure grates are clean. 

Sear both sides of the steaks and cook to your desired doness. For a medium finish, grill for about 2-3 minutes per side or until the inside reaches 145F degrees.

Let the meat rest for 10 minutes, cut against the grain into strips. 

Grill the veggies to your desired texture.  

Dress the arugula with the 2 TBSP of the chimichurri sauce and toss. Lay in the center of a platter. Arrange the sliced meat over the bed of greens. Place the grilled veggies around the meat where they fit best. Spoon the chimichurri in a stream along the center of the meat and ENJOY!