Grilled Skirt Steak with Red Bell Pepper Chimichurri - Edible Dallas and Fort Worth

Ingredients

• ½ cup orange juice
• 1 tablespoon lime juice
• 2 tablespoons grapeseed or canola oil
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon chili powder
• 2 ½ pounds skirt steak (flank and flap steak can be used as well)
• 1 teaspoon kosher salt
• 2 red bell peppers
• ⅓ cup extra-virgin olive oil
• ½ cup lightly packed parsley leaves
• 1 tablespoon fresh oregano leaves
• 1 tablespoon sherry vinegar
• 1 small shallot, minced
• Salt and pepper to taste