Tri-Tip Chimichurri Steak with Smoky Sweet Potato Hash and Corn on the Cob

For the Tri-Tip Chimichurri Steak:

• 2 pounds tri-tip steak
• Salt and black pepper to taste
• 1 cup fresh parsley, finely chopped
• 1/4 cup fresh cilantro, finely chopped
• 3 cloves garlic, minced
• 1/4 cup red wine vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes (optional)

For the Smokey Sweet Potato Hash:

• 2 large sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1 teaspoon cumin
• Salt and black pepper to taste

For the Grilled Corn:

• 4 ears of corn, husked
• 2 tablespoons unsalted butter, melted
• Salt and pepper to taste