Serves: 4
Total Calories: 1,052

2 pounds beef tenderloin steaks
1 small fresh pineapple
Sweet Chili Sauce from Spicy BBQ Chicken with Sweet Chili Sauce recipe
MARINADE
1/2 cup olive oil
1/4 cup Asian sesame oil
1/4 cup soy sauce
2 tablespoons sugar or honey
2 tablespoons Thai sweet black bean sauce
2 tablespoons granulated garlic
1 tablespoon black pepper
1 1/2 teaspoons finely chopped garlic
1 teaspoon paprika

Combine marinade ingredients in a large bowl and whisk until thick and well blended.

Cut beef on the bias into slices ¼ inch thick and 4 to 5 inches long. Add to marinade and rub gently to coat all surfaces. Cover bowl with plastic wrap and refrigerate at least 6 hours, preferably overnight.

Cut pineapple into 4 lengthwise wedges. On each wedge, cut in at an angle on each side of core, then slide knife under core to remove it.

Prepare charcoal grill. Grill meat to desired doneness, about 2 to 3 minutes on each side for medium, 5 to 6 minutes for well done. (Alternatively, cook in a large skillet over high heat, in batches if necessary, for 3 minutes on each side.) Transfer to a platter and serve with pineapple wedges and sweet chili sauce.

Nutritional Facts:

Serves: 4
Total Calories: 1,052
Calories from Fat: 648

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Grilled Fillet of Beef
Spicy Pork Chops with Thai Chili Fish Sauce
Rosemary Baby Lamb with Curry Yogurt Sauce