Grilled Steak Salad with Romesco Sauce

Season the skirt steak generously with salt.

Cut the limes in half.

On a hot grill, cook the steak, red bell peppers, and limes (cut-side down). Grill until the steak is cooked to your liking and the peppers and limes are nicely charred.

Once charred, place the hot peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. This will make the skins easier to peel.

Peel the skins from the roasted peppers. In a blender, combine the roasted peppers, smoked paprika, roasted cashews, sundried tomatoes, sundried tomato oil, sherry vinegar, olive oil, garlic clove, salt, and pepper.

Blend the sauce on high until completely smooth and creamy.

Allow the grilled steak to rest for 5-10 minutes before slicing it thinly against the grain.

On a cutting board, toss the sliced steak with the juice from the grilled limes, a drizzle of extra virgin olive oil, salt, pepper, and plenty of fresh basil leaves.

To serve, spread a generous layer of the romesco sauce on a platter and top with the dressed steak salad. Garnish with more fresh basil if desired.