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© Meredith Corporation. All rights reserved. Used with permission.
(15 oz. cooked steak, 1 cup grilled onions)
In a small bowl, stir together vinegar, oil, chipotles, maple syrup, oregano, garlic and black pepper; set aside. Score both sides of the steak in a diamond pattern with shallow diagonal cuts at 1-inch intervals. Place steak in a large sealable plastic bag set in a shallow dish. Pour marinade over steak in bag; seal bag. Turn to coat steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.
Drain steak, discarding marinade. Lightly coat onion slices and tomato halves with cooking spray. For a gas or charcoal grill, place steak on the grill rack directly over medium heat. Grill, covered, for 17 to 21 minutes for medium (160°F), turning once halfway through grilling. Grill onion slices and tomato halves for 4 to 6 minutes or until charred and tender, turning once halfway through grilling. Let steak stand for 5 minutes. Thinly slice steak diagonally across the grain into bite-size pieces. Cut onion slices in half.
Serve steak with onions and tomato halves. Sprinkle with cilantro and serve with lime wedges.