In a small glass bowl add oil, salt, pepper and minced garlic, stir to combine.
Season the steaks on both sides with garlicky oil mixture. Save a little bit of this oil aside for the veggies. Let the meat marinate while you work on the veggie kebabs (see marinate times in notes)
Prepare your veggie kebabs by slicing both the zucchini and summer squash into rounds, then half each round (like a half moon). Cut the bell pepper into square pieces and you can leave the radishes whole. Then arrange the veggies in skewers in any combination you like (see notes)
Pour remaining garlicky oil over the veggie kebabs. Otherwise just add a drizze of olive oil and a pinch of dried oregano.
Pre-heat grill to medium-high. Grill the steaks over direct heat for about 8 minutes on each side (see notes) or until internal temperature of meat reaches 145F - 150F. Grill the veggie kebabs simultaneously, turning them half way through.
When steaks are done, transfer to a cutting board, sheet pan or platter and cover for 5 minutes with foil.
Meanwhile, using a mortar and pestle, add peppercorns and sea salt and crush it until it reaches a rough sandy consistency. Then add the cilantry and crush until pasty. Next add the oil, red pepper flakes and a generous squeeze of lime juice. Stir well. (See options on this)
Serve the churrasco steaks with veggie kebabs, top with cilantry chimichurri sauce.