Chimichurri Steak with Pineapple Salsa

INGREDIENTS

2 1/2

to 3 lbs of tri-tip steaks, or any other favorite cut of beef

large shallot, peeled

1/2

red bell pepper, stem and seeds removed

jalapeño, stem removed with half of the seeds

bunch cilantro, stems removed

bunch parsley, stems removed

bunch (0.75 oz) container oregano, stems removed

4 cloves

garlic, peeled

3/4 cup

olive oil

1/2 cup

red wine vinegar

3 tbsp

lime juice (about 1 medium lime)

salt

2 cups

fresh pineapple, diced small (about 1 whole pineapple)

red bell pepper, diced small

1/2 cup

cilantro, chopped

1/4 cup

red onion, diced small

jalapeño, stem and seeds removed, diced small

2 tbsp

sugar, optional (to help pineapple release its juices and balance the heat)