1. Finely chop onions; set onion tops aside. In Classic Batter Bowl, combine white parts of onions, half of the parsley, Worcestershire, 3 tbsp of the lime juice and 3 of the pressed garlic cloves. Tenderize steak using toothed end of Meat Tenderizer. Place marinade and steak into resealable plastic bag. Refrigerate 15 minutes. For sauce, combine remaining parsley, onion tops, remaining juice, remaining pressed garlic clove, capers, oil and 1/4 tsp of the salt.
2. Finely chop garlic and peppers. Cook garlic, peppers, oil and butter in (10-in.) Skillet over medium heat 1-2 minutes or until fragrant. Add broccoli, water and salt. Cover; cook 2-3 minutes or until broccoli is crisp-tender.
3. Spray Double Burner Griddle with oil. Heat over medium-high heat 1-3 minutes or until shimmering. Remove steak from marinade; discard marinade. Season steak with remaining salt and pepper. Cook steak 4-6 minutes or until Digital Pocket Thermometer registers 145°F for medium-rare doneness, turning once. Serve steak with sauce and broccoli.

Yield: 6 servings

Nutrients per serving: Calories 330, Total Fat 22 g, Saturated Fat 8 g, Cholesterol 75 mg, Carbohydrate 9 g, Protein 25 g, Sodium 600 mg, Fiber 2 g

Diabetic exchanges per serving: 2 vegetable, 3 medium-fat meat, 1 fat (0 carb)

Cook's Tips: Arbol peppers are very spicy dried peppers that can be found in the Latin section of the grocery store or a Latin market. If desired, 1/2 tsp crushed red pepper flakes can be substituted for the arbol peppers