Grilled Beef Skewers with sun-dried tomato relish

• For the beef:
• 1/2 cup extra-virgin olive oil
• 4 cloves garlic, minced
• 3 tablespoons herbes de Provence or Italian Seasoning
• 2 teaspoons kosher salt, plus extra for seasoning
• 1/2 teaspoon freshly ground black pepper
• 1 (2 pound) beef tri-tip, trimmed and cut into 3/4-inch cubes (about 48 cubes)

• For the relish:
• 1/2 small red onion, finely diced, rinsed and drained
• 1/2 cup chopped oil-packed sun-dried tomatoes (about 10 to 12 tomatoes)
• 1 ear of corn, kernels removed, or 1/2 cup frozen and thawed corn
• 3 tablespoons extra-virgin olive oil
• 1 small avocado, peeled, pitted and diced
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper

For the beef:
In a resealable plastic bag or glass bowl, combine the olive oil, garlic, herbes de Provence, salt, pepper and beef. Refrigerate for at least 6 hours or overnight. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Remove the meat from the marinade and  season with salt. Thread 4 pieces of meat onto each skewer and grill for 3 to 4 minutes on each side for medium-well preparation. Arrange the skewers on a platter.

For the relish:
In a small bowl, combine the onion, sun-dried tomatoes, corn and olive oil. Refrigerate until ready to serve. Just before serving, add the avocado, feta cheese and parsley. Gently toss and season with salt and pepper, to taste. Serve the relish alongside the beef skewers.