The goal is to have the pasta, sauce and steaks done at the same time. We found that starting the water boiling for the pasta and tomato sauce accordingly before grilling helped time this meal right.
In a small bowl, mix together olive oil, red wine, lemon juice and 2 Tbsp. Roman Pepper. Place steaks in a gallon sized zip-top bag, or other sealable container, and pour in marinade. Marinate in refrigerator for 20 to 30 min. Reserve the marinade! Using the remaining 1 Tbsp. of Roman Pepper, season both sides of the steak and grill to desired doneness. In a skillet over medium-high heat, heat remaining liquid marinade and sliced bell peppers. Reduce down by two-thirds, about 5 to 7 min., stirring. Reduce heat to medium and stir in onions and tomatoes. Cover and cook for 5 to 6 min., stirring occasionally. Remove cover and reduce to a simmer for an additional 5 to 6 min., stirring occasionally.
Serve with grilled zucchini and yellow squash and on the side.