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Ribeye Steak with Roasted Radishes, Carrots & Artichoke Chimichurri

Name: Ribeye Steak with Roasted Radishes, Carrots & Artichoke Chimichurri
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: ½ (6 oz) jar artichoke hearts, marinated; 2 medium carrots; ½ small bunch cilantro; 1 clove garlic; 1 bunch radish; ½ red chili pepper; ¾ lb ribeye steak; ½ tsp black pepper; 2 ½ tbsp extra virgin olive oil; ¼ tsp oregano, dried; 1 tbsp red wine vinegar; ⅝ tsp salt