Combine 1 tbsp (15 mL) of the olive oil, orange zest, fennel seeds, ginger and pink rock salt in small bowl. Brush mixture over both sides of steaks.
Place steaks on grill preheated to medium-high heat. Grill 4 to 5 min., until browned and lightly charred. Flip steaks and continue grilling 3 to 5 min., until instant-read thermometer reaches 160ºF (71ºC), or to desired doneness. Tent steaks with foil to rest.
Meanwhile, toss peppers and onions with remaining 1 tbsp (15 mL) olive oil, salt and pepper in large bowl. Grill vegetables, turning occasionally, 5 to 10 min. until softened and lightly charred. Transfer to bowl and toss with barbecue sauce.
Thinly slice steak and serve with grilled vegetables.
Change up flavours by substituting lemon zest for orange zest and finely grated garlic for ginger.