Photo of Spice-rubbed flank steak with fajita vegetables by WW

Spice-rubbed flank steak with fajita vegetables

4
4
4
SmartPoints® value per serving
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. Ready to serve in just 35 minutes, the tender steak cooks with the vegetables under the broiler. The vegetables continue cooking while the meat rests so both are ready at the same time. Wonderful over rice, the mixture is great as a fajita filling as well. In summer months, grill both steak and vegetables to enjoy the smoky hit from the grill and the outdoors. Cut the vegetables larger for the grill so they do not slip through the grates. Keep a jar of rub on-hand. The super versatile spice mixture is terrific on fish, pork or chicken. Check the different proteins for proper cooktimes.

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.