Spice-Rubbed Flank Steak with Fajita Vegetables

4
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.

Ingredients

ground cumin

1½ tsp

granulated garlic

1½ tsp

kosher salt

1½ tsp

chili powder

1 tsp, ancho variety

paprika

¾ tsp

ground cinnamon

¼ tsp

black pepper

tsp

uncooked lean flank steak

1 pound(s)

olive oil

1 Tbsp, extra virgin, divided

sweet red pepper(s)

1 medium, thinly sliced

yellow pepper(s)

1 medium, thinly sliced

uncooked zucchini

1 small, halved lengthwise, sliced into semicircles

uncooked 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. Yields about 3 ounces steak and 1 cup vegetables per serving.

Notes

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.Like this recipe? Share it! (The icons at the top make it easy.)

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