3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

Ingredients

• •2 pounds New York strip steak
• •1½ teaspoons kosher salt
• •1 teaspoon freshly ground black pepper
• •1 whole pineapple
• •3 tablespoons olive oil
• •2 whole avocados

Cooking Instructions

1. 1.

   Season steak with 1 tsp. salt and 1 tsp. pepper. Let sit at room temperature at least 1 hour.

   60 min

2. 2.

   Meanwhile, purée 1 pineapple round, 1/2 tsp. salt, and 2 Tbsp. water in a blender until smooth. Add 3 Tbsp. oil and blend until smooth; set aside.

   5 min

3. 3.

   Prepare a grill for medium-high heat or heat a grill pan over medium-high; oil grate or pan. Grill steaks and remaining pineapple rounds, turning occasionally, until pineapple is lightly charred and an instant-read thermometer inserted into the center of steak registers 120°F, 8-10 minutes for medium-rare (pineapple may take longer to cook than steak). Transfer steak to a cutting board. Let sit at least 15 minutes, then thinly slice. Transfer pineapple to a platter and tent with foil to keep warm.

   25 min

4. 4.

   Cut avocados in half crosswise around pit, then carefully peel off skin with your hands. Slice each half crosswise into 1/2" rings.

   5 min

5. 5.

   Arrange sliced steak and avocado on platter with pineapple. Drizzle with pineapple dressing; season with salt and pepper.

   5 min