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Ingredients

• 4 (4-ounce) beef tenderloin steaks (about 1 inch thick)
• 1/2 teaspoon freshly ground black pepper
• 4 teaspoons black sesame seeds
• 1/2 teaspoon crushed red pepper
• 2 tablespoons chopped fresh cilantro
• 1/2 cup finely chopped peeled mango
• 1 tablespoon fresh orange juice
• 1/2 teaspoon grated orange rind
• 1/2 cup finely chopped pineapple
• 1/4 cup finely chopped red bell pepper
• 1/2 teaspoon salt

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• To prepare relish, combine first 7 ingredients in a bowl; set aside.
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Step 2

• Heat a grill pan over medium-high heat. Coat pan with cooking spray.
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Step 3

• Sprinkle salt and pepper evenly over steaks. Coat both sides of each steak with 1/2 teaspoon sesame seeds, pressing gently to adhere.
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Step 4

• Add steaks to pan; cook 3 minutes on each side or until desired degree of doneness.
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• Length: 3 minutes

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Step 5

• Serve with relish.
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Step 6

• Wine note: Cabernet sauvignon may be the classic steak wine, but the tropical fruit relish with these steaks calls for a more fruit-forward red, like a California zinfandel. Try St. Francis Old Vines Zinfandel 2004 ($1
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Step 7

• from Sonoma County. Its bold fruit tone, subtle smoke and spice, and juicy finish complement Asian flavors while standing up to beef. --Jeffery Lindenmuth
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