• If using, let the butter come to room temperature.
• Coarsely chop the pine nuts.
• Finely chop, press, or grate enough garlic to measure 1 teaspoon.
• Zest the lime; set aside half for the paprika butter.
• Strip the parsley leaves from the stems; coarsely chop the leaves.

In a medium bowl, stir together the pine nuts, garlic, half the lime zest, and parsley. Season to taste with salt and pepper. Let stand while you prepare the rest of the meal.

• Pat the steaks dry with a paper towel; season generously with salt and pepper.

In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the steaks and cook, turning frequently, until well browned, 6 to 8 minutes per side for medium-rare, depending on thickness. Transfer to a plate to rest for 5 minutes. Do not clean the pan.
While the steaks cook, prepare the vegetables.

• Trim the root ends from the scallions; cut the scallions in half lengthwise.
• Cut the cherry tomatoes in half.

In the same pan used for the steaks, if dry, add 1 tablespoon oil and warm over medium heat until hot but not smoking. Add the scallions, season with salt, and cook, turning once, until lightly charred and softened, 3 to 4 minutes per side. Transfer to the bowl with the gremolata. If the pan is dry, add 1 tablespoon oil and warm over medium-high heat until hot but not smoking. Add the sweet frying peppers, season generously with salt, and cook, turning occasionally, until lightly charred and just starting to soften, 4 to 5 minutes.
Transfer the pepper and tomatoes to the bowl with the gremolata and toss to combine.
While the vegetables cook, prepare the paprika butter.

• Strip the oregano leaves from the stems; finely chop the leaves.

In a small bowl, using a fork, mash the butter or 1 tablespoon oil with the oregano, paprika, and remaining lime zest. Season to taste with salt.

Transfer the steaks to individual plates. Top with the paprika butter and serve with the vegetables.