Chimichurri Steak with Pineapple Salsa

Name: Chimichurri Steak with Pineapple Salsa
Cuisine: American, Latin American
Ingredients: 2 ½ to 3 lbs of tri-tip steaks (or any other favorite cut of beef); 1 large shallot (peeled); ½ red bell pepper (stem and seeds removed); 1 jalapeño (stem removed with half of the seeds); 1 bunch cilantro (stems removed); 1 bunch parsley (stems removed); 0.75 oz fresh oregano (stems removed); 4 cloves garlic (peeled); ¾ cup olive oil; ½ cup red wine vinegar; 3 Tbsp lime juice ((about 1 medium lime)); salt to taste; 2 cups fresh pineapple (diced small (about 1 whole pineapple)); 1 red bell pepper (diced small); ½ cup cilantro (chopped); ¼ cup red onion (diced small); 1 jalapeño (stem and seeds removed, diced small); 2 Tbsp granulated sugar (optional (to help pineapple release its juices and balance the heat))