Tropical Tenderloin Steaks |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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Marinated in citrus juices, ginger and rum extract, these steaks deliver unbelievable flavor in every bite. Writes Mitzi Sentiff of Annapolis, Maryland. You could âbuildâ around these flavors, and serve a whole tropical meal! Ingredients:
1 cup reduced-sodium chicken broth |
3/4 cup orange juice |
1/4 cup ketchup |
1/4 cup unsweetened pineapple juice |
3 tablespoons packed brown sugar |
3 tablespoons lime juice |
2 garlic cloves, minced |
1 tablespoon minced fresh gingerroot |
1/4 teaspoon vanilla extract |
1/4 teaspoon rum extract |
1/4 teaspoon ground cloves |
1/4 teaspoon dried thyme |
1/4 teaspoon cayenne pepper |
1 beef tenderloin roast (2 pounds), cut into 8 pieces |
Directions:
1. In a small bowl, combine the first 13 ingredients. Pour 2 cups into a large resealable plastic bag; add the beef. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting.
2. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill beef, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°), brushing occasionally with reserved marinade. Yield: 8 servings.
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