Nutrition per serving may change if servings are adjusted.
¼ cup red wine vinegar
1 tablespoon olive oil
2 canned chipotle peppers in adobo sauce, chopped
2 teaspoons pure maple syrup
1 teaspoon dried oregano, crushed
1 clove garlic, minced
¼ teaspoon black pepper
1 pound beef flank steak, trimmed (see Tip)
1 medium sweet onion, cut into ¼-inch slices
4 medium roma tomatoes, halved lengthwise
Nonstick cooking spray
Snipped fresh cilantro
For marinade, in a small bowl stir together the vinegar, olive oil, chipotle pepper, maple syrup, oregano, garlic and black pepper; set aside. Score both sides of steak in a diamond pattern with shallow diagonal cuts at 1-inch intervals. Place steak in a large resealable 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.
Tip: Most flank steaks weigh 2 pounds. If you buy a 2-pound flank steak for this recipe, cut it in half and freeze the extra pound for later.