As outdoor temperatures rise, heat things up a notch by lighting up the grill. Add some spicy fire to steak using chipotle chile marinade and pair with smoky skewer-grilled red onions and Roma tomatoes on the side.
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 black pepper. Let stand at room temperature 30 minutes; soak skewers in water for 20 minutes.
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.)
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.