• Make the romesco sauce: Preheat your oven to 375°F. Chop the peppers and onions into a large dice, removing seeds. Add the peppers, onion, garlic, spices, 2 tablespoon of oil to a large bowl, and mix well. Lay the mixture on a large baking sheet, and roast until the veggies are charred. If the garlic is starting to char, remove the cloves and continue cooking the rest.
• Take out the vegetables, and let them cool. Once they're cooled, throw them into a blender with the rest of the canola oil, and blend until smooth. If the mixture is super thick, feel free to add some water to loosen it up.
• For the steak: Season with salt and pepper, and then rub with the romesco. Place in a shallow baking dish, cover with plastic wrap and marinade for at least three hours, but up to 12.
• Remove the steak and place on the grill at high heat. Use the remaining romesco to brush on the steak while grilling. Cook until medium rare, or registering an internal temperature of 125°F. Serve with chimichurri (recipe below).

Chimichurri Sauce

• Combine all the ingredients in a blender, blend until smooth. Add water if needed. Serve with romesco flank steak