1

In a small bowl, combine the cumin, garlic, chili powder, paprika, cinnamon and season with salt and pepper. Rub the steaks with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

2

In a large bowl, toss the vegetables with remaining 2 teaspoons oil and remaining spice mix.

3

Preheat the grill to high and position the rack close to the flame.

4

Place the steaks in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter the vegetables around the steak.

5

Grill the steaks until browned, flipping once, about 10 minutes for medium-rare, or longer to desired degree of doneness; remove the steaks to a cutting board and loosely cover.

6

Stir the vegetables in the pan; continue to grill for 5-10 minutes until crisp tender and beginning to brown. Thinly slice the steaks against the grain and serve with the vegetables.