Chipotle-Lime T-Bone Steak
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Chipotle-Lime T-Bone Steak

Prep: 10 minutes plus marinating
Grill: 20 minutes • Serves: 4

2 garlic cloves
1 chipotle chile pepper in adobo sauce
3/4cup fresh lime juice
1/4 cup packed fresh cilantro leaves
2 tablespoons olive oil
1 tablespoon packed brown sugar
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1/2 teaspoon ground cumin
1 T-bone steak (about 1-1/2 pounds)
2 (6-inch) wooden skewers
2 (1/2-inch thick) slices red onion
2 Roma tomatoes, halved lengthwise
Nonstick cooking spray

1.In blender, purée garlic, chipotle, lime juice, cilantro, oil, sugar, 1/2 teaspoon each salt and black pepper, and cumin. Makes about 1-1/4 cups marinade.

2.Reserve 3/4 cup marinade. Place steak in large zip-top plastic bag; pour remaining marinade over steak. Seal bag, pressing out any excess air; refrigerate at least 30 minutes or up to 8 hours.

3.Remove steak from marinade; discard marinade. Pat steak dry with paper towel; sprinkle with remaining 1/4 teaspoon each salt and pepper. Let stand at room temperature 30 minutes; soak skewers in water for 20 minutes.

4.Prepare outdoor grill for direct grilling over medium-high heat. Place steak on hot grill rack; cover and cook 10 minutes or until internal temperature reaches 140° for medium-rare, turning once. Transfer steak to cutting board; tent with aluminum foil and let stand 10 minutes. (Internal temperature will rise 5 to 10° upon standing.)

5.Thread onion slices onto skewers; spray onion and tomatoes with nonstick cooking spray. Place onion skewers and tomatoes on hot grill rack; cover and cook 7 minutes or until grill marks appear, turning once.

6.Remove bone from steak; slice against the grain. Separate onion slices and chop tomatoes; serve steak with onion, tomatoes and reserved marinade for dipping


Approximate nutritional values per serving:
408 Calories, 29g Fat (9g Saturated), 74mg Cholesterol,
501mg Sodium, 11g Carbohydrates, 1g Fiber, 28g Protein

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