1. In small bowl, stir 2 tablespoons lime juice, oil and jerk seasoning. Place steak in large zip-top plastic bag; pour lime juice mixture into bag. Seal bag, pressing out excess air; refrigerate at least 4 hours up to overnight.

2. Prepare outdoor grill for direct grilling over medium-high heat. In medium bowl, toss bell pepper, onion, pineapple, black pepper, habanero and remaining 1 tablespoon lime juice until combined.

3. Place steak on hot grill rack; cook 8 minutes or until outside is browned, turning once. Reduce heat to medium; cook steak 8 minutes longer or until internal temperature reaches 140° for medium-rare. Transfer steak to cutting board; loosely cover with aluminum foil and let stand 5 minutes. (Internal temperature will rise 5 to 10° upon standing.)

4. To serve, thinly slice steak across the grain; serve with Pineapple-Pepper Salad garnished with cilantro, if desired.

• Approximate nutritional values per serving:
• 21 g (6g Saturated) Fat
• 95 mg Cholesterol
• 409 mg Sodium
• 13 g Carbohydrates
• 2 g Fiber
• 29 g Protein