Spice-Rubbed Flank Steak with Fajita Vegetables
- Total Time
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.
ground cumin1 ½ tsp
granulated garlic1 ½ tsp
kosher salt1 ½ tsp
chili powder1 tsp, ancho variety
ground cinnamon¼ tsp
black pepper⅛ tsp
uncooked lean flank steak1 pound(s)
olive oil1 Tbsp, extra virgin, divided
sweet red pepper(s)1 medium, thinly sliced
yellow pepper(s)1 medium, thinly sliced
uncooked zucchini1 small, halved lengthwise, sliced into semicircles
uncooked red onion(s)2 large, thinly sliced
- 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.
- In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
- Preheat broiler to high and position rack close to flame.
- Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
- 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.
- 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. Yields about 3 ounces steak and 1 cup vegetables per serving.