Tenderloin "Skirt" Steak with Wasabi Sauce

In a small glass measuring cup, mix together Wasabi powder and water to form a thick paste. Allow to stand for 5 minutes. In a medium-size bowl, add Wasabi paste, mayonnaise, sour cream, lemon juice and salt. Whisk until smooth; you should have about 2 cups. Gently stir in chives. Cover and refrigerate.

Place tenderloin on a flat cutting surface. Cut into 3 equal round pieces, each about 3 inches in length. With a sharp slicing knife, cut each piece in a circular motion so that each piece becomes a long flat strip of steak about 1/2-inch thick. Pound the meat slightly.

Place steak, olive oil and garlic into a large resealable bag. Marinate at room temperature for 30 minutes.

Heat gas grill to high or prepare charcoal grill with hot coals. Shake excess marinade off steak and grill about 1-1/2 to 2 minutes per side for medium-rare or until internal temperature reaches 135°F on an instant-read thermometer. Remove from heat and allow to rest 5 minutes in a warm place. Slice and serve immediately with the Wasabi sauce. Makes 8 servings.