Grilled Beef Skewers With Sun-Dried Tomato Relish

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1/2 cup extra-virgin olive oil

4 cloves garlic, minced

3 tablespoons herbes de Provence

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)

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

Special equipment: 12 wooden or metal 8-inch skewers (see Cook's Note)

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