Place the steak in a large baking dish. In a bowl, whisk together the soy sauce, wine, oil, sugar and garlic. Cover the steak and toss a few times to distribute the marinade. Cover the dish and place in the fridge for at least 2 hours or overnight.
When you’re ready to cook, heat the grill on the highest setting.
Place the sliced bell peppers and onions in a foil pack (I like to use two layers) with a sprinkle of salt and pepper. You can add a drizzle of olive oil too!
Place the pepper packets directly on the grill. Grill for 5 to 10 minutes, tossing once or twice. While the peppers are grilling, place the flank steak directly on the grill. If it’s about 1-inch thick, grill for 5 to 6 minutes per side to still have some pink in the steak. When you remove the steak from the grill, let it rest for 10 minutes.
After 10 minutes, slice the steak against the grain in to super thin strips.
For the remaining toppings, place the roasted red peppers and a drizzle of the oil from the jar in a food processor. Pulse (just pulse!) until chunks remain to create your quick chutney. Throw together your salsa and any of the other toppings you’d like! You can prepare them a day ahead of time as well. Make this idea your own!