Roasted Red Pepper Salsa For Steaks

by Benjamin Maides, Chef, Au Courant Regional Kitchen, Omaha, Nebraska

Makes enough topping for 3 to 4 steaks

Add this combo of charred and diced seasonal veggies to fresh-off-the grill steaks for a healthy and delicious summer meal.

Makes enough topping for 3 to 4 steaks

2 red bell peppers
2 jalapeños
2 tablespoon canola oil
½ red onion, diced small
3 cloves garlic, sliced
2 tablespoons chopped fresh basil
2 lemons, juiced
Kosher salt and fresh cracked black pepper

Preheat grill to high heat (425 to 450°F).

In a mixing bowl, toss red bell peppers and jalapeños with salt. Transfer the vegetables to the grill and char until dark brown on all sides. With tongs, return the vegetables to the mixing bowl and cover with plastic wrap; let sit for 20 minutes. Once cool, peel and dice the peppers and de-seed and dice the jalapeños. Transfer the vegetables back to the mixing bowl and add the red onion, basil, and lemon juice. Adjust seasoning with salt and pepper to taste.