Preheat the oven:
Preheat your oven to 200°C (400°F).

Prepare the vegetables:
In a large bowl, toss the diced potatoes, carrot slices, zucchini, red onion wedges, and bell pepper slices with olive oil, garlic powder, dried oregano, salt, and pepper. Spread the vegetables in a single layer on a baking sheet.

Roast the vegetables:
Roast the vegetables in the preheated oven for 25–30 minutes, or until tender and golden, stirring halfway through to ensure even cooking.

Prepare the steak:
While the vegetables are roasting, season the steaks with olive oil, salt, pepper, garlic powder, and fresh thyme or rosemary (if using).

Cook the steak:
Heat a large skillet or grill pan over medium-high heat. Add the butter and allow it to melt. When hot, add the steaks and cook for 3–4 minutes per side for medium-rare (adjust cooking time for desired doneness). Let the steaks rest for 5 minutes after cooking.

Serve:
Plate the steaks and serve with a generous helping of the roasted vegetables. Enjoy with your favourite sauce, such as chimichurri, or a simple squeeze of lemon!

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