Ribeye Steaks with Roasted Pepper and Fava Bean Salsa

Rinse the fava beans and blanch for about 6 minutes in boiling, salted water. Drain and rinse with cold water. Rinse the chile pepper and slice thinly. 

Preheat the oven's broiler. 

Rinse the bell peppers, remove the ribs and seeds and place, skin side up, on a baking sheet lined with parchment paper. Slide under the broiler and roast until the skin starts to blacken and bubble. Remove the peppers, cover with a damp kitchen towel and let stand briefly. Then gently rub the blackened skin off and cut into strips. Peel the shallot and garlic and chop finely. Toast the almonds in a hot, dry skillet until golden brown. Remove from the skillet and roughly chop. Mix together the almonds, roasted peppers, shallot, garlic, fava beans, chile pepper, parsley, white wine vinegar and olive oil. Season with salt and pepper.