TRI-TIP STEAK WITH GRILLED PINEAPPLE RELISH

Steak: Mix salt, garlic powder and pepper together.

Pat steaks dry; season all over with salt mixture. Let stand for 20 minutes at room temperature (while making relish).

Relish:

Grill pineapple and bell pepper on preheated greased grill over medium heat, turning occasionally, for 8 minutes or until marked and tender. Brush with 2 tbsp of the grilling sauce; continue to grill, turning often, for 1 to 2 minutes or until caramelized. Remove to board.

Meanwhile, grill limes alongside pineapple and bell pepper until cut surface is charred lightly.

Roughly chop pineapple and bell pepper; toss with red onion, cilantro, remaining 1 tbsp sauce and salt. Squeeze in juice from grilled limes to taste. (Reserve any remaining lime to serve with steak.)

Grill steaks for 3 to 4 minutes per side for medium-rare to medium doneness (or cook to preferred doneness). Brush with grilling sauce just before removing from grill. Arrange steaks on platter and serve with relish