Chipotle-Lime T-bone Steak
By Giant Eagle Market District
In blender, purée garlic, chipotle, lime juice, cilantro, oil, sugar, ½ teaspoon each salt and black pepper, and cumin. Makes about 1¼ cups marinade.
Reserve ¾ 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.
Remove steak from marinade; discard marinade. Pat steak dry with paper towel; sprinkle with remaining ¼ teaspoon each salt and pepper. Let stand at room temperature 30 minutes; soak skewers in water for 20 minutes.
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.)
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.
Remove bone from steak; slice against the grain. Separate onion slices and chop tomatoes; serve steak with onion, tomatoes and reserved marinade for dipping.
Nutritional Information (Per serving):
408 Calories, 29g Fat (9g Saturated), 74mg Cholesterol, 501mg Sodium, 11g Carbohydrates, 1g Fiber, 6g Sugars, 3g Added Sugars, 28g Protein
Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.