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Photo of Spice-Rubbed Flank Steak with Fajita Vegetables by WW

Spice-Rubbed Flank Steak with Fajita Vegetables

5
Points®
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
A simple spice rub transforms basic flank steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice. Try this dish on the grill in the summertime. Just cut the veggies into larger slices so they don't slip through the grill rack.

Ingredients

Ground cumin

1½ tsp(s)

Granulated garlic

1½ tsp(s)

Kosher salt

1½ tsp(s)

Ancho chili powder

1 tsp(s)

Paprika

¾ tsp(s)

Ground cinnamon

¼ tsp(s)

Black pepper

⅛ tsp(s)

Uncooked lean and trimmed beef flank steak

1 pound(s)

Extra virgin olive oil

1 tbsp(s), divided

Red bell pepper(s)

1 medium, thinly sliced

Yellow bell pepper(s)

1 medium, thinly sliced

Zucchini

1 small, halved lengthwise, sliced into semicircles

Red onion(s)

2 large, thinly sliced

Instructions

  1. In a small bowl, combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.
  2. In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
  3. Preheat broiler to high and position rack close to flame.
  4. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
  5. Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove steak to a cutting board and loosely cover.
  6. Stir vegetables in pan; continue to broil until crisp tender and beginning to brown, about 5 to 10 minutes more. Thinly slice steak against grain and serve with vegetables.
  7. Yields about 3 ounces steak and 1 cup vegetables per serving.

Notes

SERVING SIZE (about 3 ounces steak and 1 cup vegetables) 244 Cal, 10 g Total Fat, 3 g Sat Fat, 814 mg Sod, 14 g Total Carb, 5 g Sugar, 0 g Added Sugar, 3 g Fib, 26 g Prot.

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