Salsa Rosa Tossed with Spaghettini Topped with Grilled Flank Steak - red bell peppers

Method

• Preheat oven to 450 degrees F. Coat peppers with olive oil and place on a foil lined baking sheet.
• Salt liberally.
• Bake in the oven, turning every 10 minutes until peppers are blistered and black, about 20 to 30 minutes total.
• Meanwhile, add 2 tablespoons of olive oil to a hot saute pan.
• Add the serrano chiles and the garlic.
• Lower the heat to moderate, and cook, turning occasionally, until the chiles are softened, lightly browned, and blistered on all sides.
• Remove the pan from the heat and let the chiles cool in the oil for several minutes
• When the roasted bell peppers are blistered and blackened, removed them from the oven, place in a glass bowl and cover with plastic wrap.
• This will steam the skins off and make them easier to remove.
• After 15 to 20 minutes, remove the peppers and peel.
• Remove the seeds, stems and ribs.
• Do not run under water this will just wash the flavor off!
• You should have about 4 cups.
• Note: You can roast the peppers under the broiler or over a gas flame, if you prefer, but I like to do them in a hot oven.
• It takes a little longer, but you don't have to monitor them as closely.
• Chop the garlic finely, then use the side of your knife to mash them to a paste a pinch of grey salt will help this process.
• Mashing insures that the garlic add just an undercurrent of flavor, with no big pieces to bite into.
• Add to the blender.
• When cool enough to handle, peel the chiles and remove the stems and seeds (or leave some or all of the seeds if you prefer a spicy sauce).
• Then add the tomato puree and the oregano (no need to chop the oregano because it's going to be blended in).
• Add to the blender the olive oil used to roast the chilis and garlic.
• Turn the blender on high until everything is smooth and thick.
• Turn a medium saute pan on high for 30 seconds with about 1/4 cup of olive oil.
• Stand back as you pour the blender mixture into the pan.
• Be careful, it can splatter.
• This second heating brings the flavors together.
• Season with salt and pepper.
• Whisk in the remaining 1/4 cup olive oil and the red wine vinegar.
• The vinegar gives it a little sharpness and protects it in the refrigerator for about a week.
• Ladle it into canning jars and store in the refrigerator for a week.
• It can be frozen for 5 months.
• Preheat a grill to high.
• Season the steak with salt and pepper and drizzle with olive oil.
• Grill the steak to medium-rare, about 4 minutes per side.
• Remove from the grill and let rest for 10 minutes.
• To a large pot of boiling, salted water, add the spaghettini and cook to al dente.
• Drain and toss with the salsa rossa.
• Slice the flank steak thinly against the grain and place on top of the pasta.