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1
Heat oil in a medium saucepan on side burners or grates of the grill.
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2
Add onion and garlic and cook until soft.
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3
Add red pepper flakes and cook for 1 minute.
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4
Add remaining ingredients, season with salt and pepper and cook until sauce has thickened, about 25 to 30 minutes.
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5
Season steaks on both sides with salt and pepper.
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6
Grill until golden brown, about 4 to 5 minutes.
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7
Turn over and continue grilling for 4 to 5 minutes for medium-rare doneness.
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8
Baste with the sauce during the last few minutes.
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9
Remove from the grill and brush with more of the sauce.
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10
Let meat rest for 5 minutes then slice into 1/4-inch thick slices.
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11
Preheat a grill.
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12
Preheat the oven to 400 degrees F. Toss the cherry peppers with 2 tablespoons of the olive oil in a bowl.
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13
Season with salt and pepper.
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14
Spread the peppers on a sheet pan and roast for 15 to 20 minutes, or until the skin is blistered.
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15
Set aside to cool slightly.
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16
Remove the stems and seeds from the cherry peppers and roughly chop.
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17
Drizzle the red and yellow peppers with 2 tablespoons of the olive oil and season with salt and pepper.
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18
Place on the grill and cook until the skin is starting to blacken and blister.
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19
Remove from the grill and set aside to cool for 15 minutes.
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20
Roughly chop the peppers.
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21
In a bowl, combine the cherry peppers, red and yellow tomatoes, parsley, and Basil Vinaigrette.
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22
Season, to taste, with salt and pepper.
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23
Serve.
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24
Combine all ingredients and blend until smooth.
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25
Adjust seasoning with salt and pepper, to taste.
