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  • 2 garlic cloves
  • 1 chipotle chile pepper in adobo sauce
  • 3/4 cup fresh lime juice
  • 1/4 cup packed fresh cilantro leaves
  • 2 tablespoons Brothers Marketplace 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, ½ teaspoon each salt and black pepper, and cumin. Makes about 1¼ cups marinade.
  2. 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.
  3. 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.
  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.

  • 408 Calories
  • 29g Fat (9g Saturated)
  • 74mg Cholesterol
  • 501mg Sodium
  • 11g Carbohydrates
  • 1g Fiber
  • 28g Protein