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.

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

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