Active Time

　　20 minutes

　　Total Time

　　35 minutes, plus resting

　　In Epi's 3-Ingredient Recipes series, we show you how to make great food with just three ingredients (plus staples like oil, salt, and pepper).

　　A fresh, bright pineapple dressing ties together this irresistible platter of grilled pineapple rings, strip steak, and creamy avocado.

　　

Ingredients

4–6 servings

　　2 pounds 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, center core removed, divided

　　3 tablespoons olive oil, plus more for grill

　　2 avocados

　　

Step 1

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

　　

Step 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.

　　

Step 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.

　　

Step 4

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

　　

Step 5

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