INGREDIENTS

• 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
• 1 1/2 teaspoons ground mustard
• 1/2 teaspoon minced fresh parsley
• 4 (4 ounce) beef tenderloin steaks

DIRECTIONS

1. In a small bowl, combine the first nine ingredients. 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.
2. Drain steaks and discard marinade. Coat grill rack with nonstick cooking spray before starting the grill. Grill steaks, covered, over medium heat for 6-8 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.