3 zucchini, sliced lengthwise into 1/2-inch-thick rectangles
12 cremini mushrooms
1 bunch asparagus, trimmed
12 green onions, roots cut off
12 small tomatoes
Kosher salt and freshly ground black pepper
1 cup boccacini cheese
Chimichurri Sauce for serving, recipe follows
Combine the garlic, lime juice, tequila, soy sauce, cilantro, jalapeno, cumin, black pepper and salt in a re-sealable plastic bag. Add the steak and let marinate at room temperature for 30 to 45 minutes.
Set your sous vide precision cooker to 131ºF.
Using the water immersion method place the flank steak into the heated bath and set the timer for 90 minutes. When the ninety minutes are up, remove the steak from the bath and pat dry with paper towel. Season with salt and pepper and using a cast iron pan brushed with one tablespoon of avocado oil sear the flank steak over very high heat for about a minute or two per side. Add the butter and baste the steak in the last few seconds of cooking. Remove the steak from the pan and allow to rest while you grill your veggies.
Heat your grill over high heat. Brush the vegetables with a quarter cup of the oil to coat lightly. Sprinkle the vegetables liberally with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, starting with the sweet potatoes for about eight to ten minutes; seven minutes for the peppers, zucchini, and mushrooms; four minutes for the asparagus, green onions and tomatoes. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill. To plate place vegetables on a large platter, slice the steak across the grain and lay on top of the vegetables. Scatter boccacini cheese around the vegetables and steak. Drizzle the entire platter with Chimichurri sauce and enjoy!