Toss the butternut squash, onion, bell pepper, and zucchini with 1 tablespoon of olive oil, salt, and pepper. Spread the veggies on a baking sheet and roast for 25-30 minutes, or until tender.
While the vegetables are roasting, season the steak with salt and pepper. Heat the remaining olive oil in a skillet over medium-high heat and cook the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Let rest for 5 minutes before slicing.
In a small saucepan, combine the balsamic vinegar, honey, Dijon mustard, and garlic. Simmer over low heat for 5 minutes until the glaze thickens slightly.
Serve the sliced steak over cooked quinoa with roasted vegetables, drizzling with balsamic glaze and garnishing with fresh parsley.
