Pineapple juice, soy sauce and cider vinegar give these juicy steaks their tangy taste. The sweet and tropical marinade is also good on pork. If you marinate the steaks the night before, dinner can be ready in less than half an hour after you get home from work.

Luau Beef Tenderloin Steaks
Preparation time: 10 minutes, plus marinating Grilling time: 15 minutes

1⁄4 cup unsweetened pineapple juice
1⁄4 cup reduced-sodium soy sauce
1⁄4 cup olive oil
2 tablespoons lemon juice
2 tablespoons cider vinegar
6 garlic cloves, minced
1 tablespoon chopped sweet onion
11⁄2 teaspoons ground mustard
1⁄2 teaspoon minced fresh parsley

Place 4 beef tenderloin steaks (4 ounces each) In a small bowl. Combine the pineapple juice, soy sauce, olive oil, lemon juice, cider vinegar, minced cloves, chopped onion, mustard and parsley.

Pour 3⁄4 cup marinade into a large resealable plastic bag; add the steaks.

Seal bag and turn to coat; refrigerate for several hours or overnight. Cover and refrigerate remaining marinade.

Drain and discard marinade.

Coat grill rack with cooking spray before starting the grill.

Grill steaks, covered, over medium heat for 6 to 8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F).

Baste with reserved marinade during the last 2 minutes of cooking.

Makes 4 servings.

Nutritional information per serving: 249 calories; 15 g fat (4 g saturated); 71 mg cholesterol; 356 mg sodium; 3 g carbohydrate; 0 g fiber, 25 protein.

Recipe from: Taste of Home