Shell Steak with Goat Cheese and Roasted Red Pepper Sauce

I have a new obsession with fire roasted veggies. It never occurred to me to roast them over a burner, until I read about it on another blog. I can't get enough of it! Fire roasting adds so much flavor, and enhances any dish. It's just one of the perks of having a gas oven!

2 shell steaks
10 Campari tomatoes
1 red pepper, fire roasted
1/4 cup plain Greek yogurt
1/4 cup chopped onions
5 cloves garlic
2 tbsp balsamic vinegar
1/4 cup shredded Parmesan cheese
1/2 cup goat cheese crumbles
2 tbsp outlive oil

For sauce:

The are two ways to roast red peppers. I fire roasted mine by turning on my gas oven burner to medium low heat, and placing the pepper directly onto the burner, rotating until all sides are evenly blackened.

The other way, if you don't have a gas oven is to place the pepper on a baking sheet, lightly mist with oil, and broil in the oven for approx 15 minutes, until browned.

Halve tomatoes, and place on a baking sheet, lightly misting with oil, and broiling for 12-15 minutes, until skin browns and blisters. Remove from oven, and once cooled, remove skins and discard.

Slice up roasted pepper, removing and discarding skin.

Add tomatoes, pepper, onions, and garlic to a blender, blending until smooth. Dump sauce into a sauce pan, and add yogurt, Parmesan cheese and balsamic, and heat over low heat, until sauce is hot, and cheese is melted.

Meanwhile, set oven to broil. Rub steaks with olive oil, balsamic vinegar, and season with salt and pepper.  Broil for 5-6 minutes a side, or until cooked until desired done ness. (Mine were cooked medium).

Remove from oven and let sit for 5-7 minutes. Top with red pepper sauce, and goat cheese crumbles. Enjoy!