Ingredients for 3-Ingredient Grilled Steak, Pineapple, and Avocado Salad

• 900g New York strip steak (about 3 [1"-thick] steaks)

• 1 1/2 teaspoons kosher salt, divided, plus more

• 1 teaspoon freshly ground black pepper, plus more

• 1 pineapple, peeled, cut into 1/2" rounds, centre core removed, divided

• 45ml olive oil, plus more for grill

• 2 avocados

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

Meanwhile, purée 1 pineapple round, 1/2 teaspoons salt, and 2 tablespoons water in a blender until smooth. Add 45ml oil and blend until smooth; set aside.

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 centre of steak registers 49°C, 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.

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

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

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