In a large skillet, heat 2 tablespoons olive oil and saute red peppers for 5 to 6 minutes per side until golden. Add red onion, garlic, tomatoes, and sea salt and freshly ground black pepper to taste and saute 5 to 6 minutes until vegetables are fork tender.
In a large food processor or blender add vegetables and pulse 1 minute until coarsely chopped.
On an indoor grill, over medium high heat grill steak 5 to 6 minutes per side until cooked through.
Serve with red pepper sauce.
Notes
SERVING SUGGESTION: A big spinach salad.VEGETARIAN: Use vegetarian steak strips instead of skirt steak.GLUTEN FREE: No changed necessary.NUTRITION: 390 Calories; 25g Fat; 31g Protein; 10g Carbohydrate; 2g Dietary Fiber; 77mg Cholesterol; 115mg Sodium. Exchanges: 4 1/2 Lean Meat; 2 Vegetable; 2 1/2 Fat.