Sauce:
2 tsp. Orange Zest
1/4 C. fresh Orange Juice
1/4 C. low sodium Soy Sauce
2 T. Brown Sugar
2 T. fresh Lemon Juice
2 T. Balsamic Vinegar
2 tsp. Honey
1/2 C. coarsely chopped Scallions
1/2 C. coarsely chopped Cilantro
2 T. drained Brine-packed Green Peppercorns
1 clove Garlic, peeled
2 tsp. EE Olive Oil
2 tsp. toasted Sesame Seeds
1/2 tsp. Salt

Steaks:
12 4oz. Beef Tenderloin Steaks, trimmed (1″ thick)
1/2 tsp. Salt
1/2 tsp. Pepper
Cooking Spray
Cilantro for garnish, optional

Prepare Grill. To prepare sauce, combine first 7 ingredients in a small saucepan; bring to a boil. Cook until reuduced to 1/3 C. (about 6 minutes). Cool. Place the onions, garlic, cilantro, peppercorns, and oil in a food processor; process until smooth. Add orange juice mixture, sesame seeds and salt, pulse to combine. To prepare steaks, sprinkle the beef with salt and pepper. Place steaks on a grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness. Serve steaks with sauce and garnish with cilantro if desired.

Yield: 12 servings
Serving Size: 1 steak & 1 T. Sauce

Calories: 208
Fat: 9.1g
Fiber: 0g