Spice-Rubbed Flank Steak with Fajita Vegetables
7
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. 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
1.5 tsp
Granulated garlic
1.5 tsp
Kosher salt
1.5 tsp
Chili powder
1 tsp
Paprika
0.75 tsp
Ground cinnamon
0.25 tsp
Black pepper
0.125 tsp
Uncooked lean flank steak
1 pound(s)
Olive oil
1 Tbsp
Red bell pepper(s)
1 medium
Yellow bell pepper(s)
1 medium
Uncooked zucchini
1 small
Uncooked red onion(s)
2 large
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.
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