Cowboy Steak

• 1/2 cup Bull's-Eye Blazin' Chipotle Barbecue Sauce, divided
• 1-1/2 lb. (675 g) beef grilling steak, such as porterhouse (1 inch thick)
• 1/4 tsp. cracked black pepper
• 1 Tbsp. oil
• 1 Tbsp. honey
• 3 tomatoes, cut in half King Sooper's 1 lb For $0.99 thru 02/09
• 1 red onion, sliced

1. Reserve 1/4 cup barbecue sauce for later use.
2. Sprinkle steak with pepper; place in shallow dish.
3. Brush with remaining barbecue sauce.
4. Refrigerate 1 hour to marinate.
5. Heat greased barbecue for indirect grilling: Light one side of barbecue, leaving other side unlit.
6. Close lid; heat barbecue to 350 degrees F.
7. Place steak on grate over lit area; cover.
8. Grill 2 min.
9. on each side.
10. Transfer steak to grate over unlit area; grill 5 min.
11. on each side or until medium doneness (160 degrees F), brushing with reserved sauce for the last few minutes.
12. Remove from barbecue; cover to keep warm.
13. Place onions in grill basket; set aside.
14. Mix oil and honey until blended; brush onto tomatoes.
15. Place grill basket and tomatoes, cut sides down, on barbecue grate; grill 2 min.
16. Remove tomatoes from barbecue.
17. Stir onions; continue to grill 3 min.
18. or until tender, stirring occasionally.
19. Slice steak.
20. Serve with vegetables.

bullseye, beef grilling steak, cracked black pepper, oil, honey, tomatoes, red onion

Taken from www.kraftrecipes.com/recipes/cowboy-steak-148747.aspx (may not work)