Preheat oven to 450°

Slice potatoes into half inch medallions, onions into 1/2 inch wedges, and quarter and deseed peppers.

Tossed potatoes, onions, peppers, and corn in oil, salt, and pepper on a baking sheet. Bake for 450° for 20 minutes.

Meanwhile, pat filets dry with a paper towel. Season generously with salt and pepper.

Grill at 300° to desired internal temp, flipping each side every 3-5 minutes until all sides are colored. Remove from heat and let rest.

While the steak cooks. In a sauce pan under medium heat, bring bbq sauce, butter, and red wine to a simmer stirring frequently.

At fifteen minutes in, toss the diced tomatoes in over the potato and veggies.

Sprinkle Parmesan over the veggies and toss in for 3-5 minutes until melted.

For plating, drizzle some bbq glaze in the center. Then add the Parmesan Potato mixture over the sauce. Garnish with parsley. Lay the steak slightly against the medley, and drizzle remaining sauce around steak.

Serve and enjoy!