On the barbecue, slowly heat up the salt block (~20 minutes at low heat, 20 minutes of medium, then 20 minutes on high). The salt block is ready when a few drops of water sizzle and then disappear when splashed on the block. Cook the steak, shrimp, and bell pepper on the salt block, flipping occasionally with metal spatula or tongs. Serve topped with cilantro and sprinkled with lime. No other seasoning is required! Make sure to thoroughly clean the salt block after use with a wet sponge without soap.