Chimichurri Skirt Steak with Sauteed Fennel, Green Beans and Tomatoes

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Chimichurri:

3/4 cup Spanish olive oil

Juice of 1 lime 

3/4 cup parsley leaves, finely chopped 

1 tablespoon finely chopped fresh basil

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh thyme

3 cloves garlic, finely chopped 

1 shallot, minced 

Salt and pepper

Steak:

5 to 6 ounces skirt steak

Salt and pepper

Salt and pepper 

Vegetables:

4 ounces green beans

1/4 bulb fennel, sliced 

1 tomato, diced 

1 tablespoon olive oil 

1 clove garlic, minced 

Salt and pepper 

Salt and pepper