This is literally my Go to steak seasoning, I absolutely adore it and get students to make it in every class I do as it always gets compliments. The tang and sweetness of the vegetables compliment the salty steak absolutely perfectly, I love it. Give it a go!
Roast until the skins of the pepper until they turn black and the other vegetables are charred.
Remove from the oven and cover the whole tray with tin foil to allow the vegetables to sweat.
Remove the burnt skin from the peppers and onion and discard the outer layer, seeds and stalks.
Add all the ingredients into a food processor and add parsley, olive oil, red wine vinegar and salt and pepper.
Enjoy with a beast of a steak.