• 

  red bell peppers quartered, stem and seeds removed

  4
• 

  yellow onions sliced in rounds (¼ in.)

  2
• 

  garlic cloves

  2
• 

  olive oil to drizzle and rub
• 

  flank steaks

  32 oz
• 

  salt

  ½ tsp
• 

  ground black pepper

  ¼ tsp

Red Pepper Sauce

• 

  olive oil

  4 oz
• 

  salt to taste

  ½ tsp
• 

  ground black pepper

  ¼ tsp