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1
Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices.
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2
Cut or tear the peppers into long strips.
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3
Strain all the juices into a large non-reactive saucepan.
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4
Add the chili.
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5
Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes.
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6
Scoop out the chili, seed if desired, and mince.
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7
Add the peppers and tomatoes to the saucepan and bring to a boil.
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8
Lower the heat to medium and simmer for 20 minutes.
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9
Stir in the chili and salt and pepper to taste.
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10
Keep warm or let cool to room temperature.
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11
Prepare the grill and let it burn down to medium coals.
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12
Season the flank steak with salt, pepper, 1 tsp.
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13
of the oregano, and brush with 1 Tbs.
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14
of the olive oil.
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15
Grill, turning once, until done to your taste, about 10 minutes for rare meat.
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16
Transfer to a cutting board, drizzle with another 1 Tbs.
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17
of olive oil, and crumble the remaining 1/2-tsp.
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18
oregano over the top.
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19
Let rest for about 5 minutes.
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20
Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper.
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21
Grill the bread on both sides until brown and crunchy on the outside but still soft within.
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22
Carve the meat on the diagonal into thin slices and arrange on a platter or plates.
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23
Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat.
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24
(Reserve any remaining peppers for another use.)
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25
Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs.
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26
olive oil.
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27
Drizzle over each portion.
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28
Serve immediately.
