Skirt Steak with Roasted Pepper Salsa

abc.go.com

Jenny C

subheading: ROASTED PEPPER SALSA:

2 tablespoons + 1 teaspoon olive oil (divided)

2 cloves garlic

1 red bell pepper (stemmed, seeded, cut into quarters)

1 yellow bell pepper (stemmed, seeded, cut into quarters)

2 long hot peppers (stemmed, seeded, cut into quarters)

1 red onion (peeled, cut into quarters)

1 lime (juiced)

2 to 3 tablespoons sherry vinegar

5 to 6 basil leaves (roughly chopped)

Kosher salt and freshly ground pepper (to taste)

subheading: SKIRT STEAK:

2 pounds skirt steak

1 tablespoon olive oil

2 tablespoons balsamic vinegar

Kosher salt and freshly ground pepper (to taste)

Directions at abc.go.com

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