• Begin trimming the tenderloins of silver skin. Then cut each tenderloin crosswise in half, resulting in four steaks.
• Next, gently pound each piece until they reach a thickness of ¾ inch.
• In a large bowl, combine lime zest and juice, garlic, honey, fish sauce, salt, and pepper, whisking them together. While whisking continuously, gradually drizzle in the oil until the mixture is smooth and slightly thickened. Set aside half a cup of this lime mixture in a small bowl, then mix it with mayonnaise to create a sauce. Add the steaks to the bowl with the remaining marinade, ensuring they are well coated. Transfer the steaks and marinade into a large zipper-lock bag, removing as much air as possible before sealing. Allow the steaks to marinate at room temperature for 30 minutes.

For a Charcoal Grill

• Start by fully opening the bottom vent. Ignite a large chimney starter filled with about 6 quarts of charcoal briquettes. Once the top coals are partially ashed over, distribute them evenly over one half of the grill. Place the cooking grate back on, cover the grill, and ensure the lid vent is fully open. Allow the grill to heat up for approximately 5 minutes until it reaches a high temperature.

For a Gas Grill

• Set all burners to high and cover the grill, letting it heat for around 15 minutes. After this time, keep the primary burner on high while turning off the other burners.
• Clean and oil the cooking grates. Take the steaks out of the marinade without drying them off and place them on the hotter section of the grill. Cook them uncovered for about 3 to 4 minutes until they are nicely browned on one side. After turning the steaks, continue cooking for another 3 to 4 minutes until the other side is also well browned. Once done, move the steaks to the cooler part of the grill, ensuring the wider end faces the hotter area. Cover the grill and let the steaks cook until they reach an internal temperature of 140°F, which should take an additional 5 to 7 minutes. Transfer the steaks to a carving board and allow them to rest for 5 minutes before serving.
• While the meat rests, warm the reserved sauce in the microwave for 15 to 30 seconds, then mix in the cilantro. Slice the rested steaks against the grain into half-inch thick pieces. Drizzle half the sauce over the slices, then serve the cilantro-lime sauce on the side. Enjoy!