Prep: 10 min. + marinating Grill: 15 min.

• 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
• 1 tablespoon minced garlic
• 1 tablespoon chopped sweet onion
• 1-1/2 teaspoons ground mustard
• 1/2 teaspoon minced fresh parsley
• 4 beef tenderloin steaks (4 ounces each)

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. 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 rare, a meat thermometer should read 140°; medium, 160°; well-done, 170°). Baste with reserved marinade during the last 2 minutes of cooking.

Yield: 4 servings.

Nutritional Analysis: 1 steak equals 249 calories, 15 g fat (4 g saturated fat), 71 mg cholesterol, 356 mg sodium, 3 g carbohydrate, trace fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 2 fat.