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Begin by adding the jaccard trimmed skirt steak to a large mixing bowl. Add the sesame oil, soy sauce, and brown sugar and use clean hands or tongs to coat the skirt steak. If desired, season with additional salt and pepper to taste. Set aside for 30 minutes to allow the steak to come to room temperature.
In the meantime, prepare the roasted red pepper relish. If using fresh peppers, pan fry with onions and jalapeno only until aromatic and transfer to bowl. Or roughly chop the drained roasted red peppers into small pieces. Add to a mixing bowl along with the diced red onion, jalapeno, garlic, parsley, oregano or cilsntro. Fold together to combine.
Drizzle the olive oil, balsamic vinegar, brown sugar or honey, and salt over the mixture and fold together again until well combined. Set aside until ready to serve.
To sear the steak, heat your grill, grill pan, or large stainless steel skillet over medium-high heat. Lay the steak onto the grilling surface and cook for 2 ½ to 3 minutes before flipping. Cook another 2 ½ to 3 minutes, then transfer to a cutting board to rest.
Allow the steak to rest for at least 5 minutes before slicing against the grain into thin strips. Transfer to a serving platter or dinner plate, then add the roasted red pepper to the top. Garnish with additional oregano or relish according to personal taste.