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 Seasoning. Place steaks in a gallon sized zip-lock bag or other sealable container and pour in marinade. Marinate in fridge for 20-30 minutes. 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 a medium/high flame, heat remaining liquid marinade and sliced bell peppers. Reduce down by two thirds, about 5-7 minutes, stirring. Reduce heat to medium, stir in onions and tomatoes. Cover and cook for 5-6 minutes, stirring occasionally. Remove cover, reduce to a simmer for an additional 5-6 minutes, stirring occasionally.
We also grilled zucchini and yellow squash and served on the side.