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Chipotle-Lime Cowboy Steaks with Grilled Tomato Salsa

Prep: 15 minutes plus marinating and standing • Grill: 20 minutes • Serves: 4


6 large garlic cloves, divided
3 limes, divided
3 tablespoons chipotle salsa puree, divided
2 teaspoons kosher salt, divided
1 (1-1/4-inch-thick) loin T-bone or porterhouse steak (about 1-1/2 pounds)
2 (1/2-inch-thick) slices large red onion wooden picks
8 ripe Roma tomatoes (about 1-3/4 pounds), each cut lengthwise in half
Schnucks nonstick cooking spray
1/3 cup packed fresh cilantro leaves

1. Crush 4 garlic cloves with press into small bowl.
Squeeze juice from 2 limes into same bowl. Add 2 tablespoons chipotle salsa and 1 teaspoon salt and stir until well combined. Rub steak with garlic mixture, then place in 13 x 9-inch pan. Cover with plastic wrap. Let stand at room temperature 30 minutes, or place in refrigerator 1 hour to marinate.

2. Prepare outdoor grill for direct grilling over high heat. To hold onion rings together, insert a wooden pick horizontally through each slice from opposite sides – 2 picks per slice. Lightly spray tomatoes and onion with nonstick cooking spray. Place on hot grill rack and cook 8 to 10 minutes or until grill marks appear and tomatoes soften, turning once halfway through cooking. Remove wooden picks from onion.

3. Squeeze 2 tablespoons juice from remaining lime. In food processor with knife blade attached, add remaining 2 garlic cloves and process until chopped. Stop food processor and add grilled onion, cilantro, 3/4 teaspoon salt and remaining 1 tablespoon chipotle salsa; pulse until finely chopped. Scrape side of bowl with rubber spatula. Add tomatoes and process until tomatoes are chopped and mixture is well combined. Transfer salsa to serving bowl. Makes about 3-1/2 cups salsa.

4. Pat steak dry with paper towel; sprinkle with remaining 1/4 teaspoon salt. Place steak on hot grill rack and cook 10 to 12 minutes or until internal temperature of steak reaches 140°F for medium-rare, turning once. Transfer steak to cutting board; let stand 10 minutes. Internal temperature will rise
to 145°F upon standing.

5. Remove bone and evenly divide steak among 4 dinner plates; serve topped with salsa.


Each serving: about 298 calories, 17 g total fat (6 g saturated), 57 mg cholesterol, 691 mg sodium, 17 g carbohydrate, 3 g fiber, 22 g protein

Cook’s Wisdom

Salsa can be prepared up to 2 days in advance; cover and refrigerate until ready to use. Warm salsa before serving. Serve any additional salsa with chips for dipping.