Spice-Rubbed Steak with Quick Roasted Vegetables

SmartPoints® value per serving
Total Time
32 min
12 min
15 min


Cooking spray

1 spray(s)

Ground cumin

1½ tsp

Kosher salt

1½ tsp

Ancho chile powder

1 tsp


¾ tsp

Ground cinnamon

¼ tsp

Black pepper


Uncooked lean and trimmed beef flank steak

1 pound(s)

Olive oil

3 tsp

Uncooked red onion(s)

2 large, thinly sliced

Uncooked bell pepper(s)

1 item(s), medium, red variety, thinly sliced

Uncooked bell pepper(s)

1 item(s), medium, yellow variety, thinly sliced

Uncooked zucchini

1 small, halved lengthwise and sliced


  1. Preheat broiler. Spray large rimmed baking sheet with nonstick spray
  2. Stir together cumin, salt, ancho chile powder, paprika, cinnamon, and pepper in small bowl. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture.
  3. Combine onions, bell peppers, and zucchini in large bowl. Add remaining 2 teaspoons oil and remaining spice mixture and toss to coat. Spread vegetables in single layer in prepared baking pan and broil 5 inches from heat, stirring occasionally, until lightly browned and crisp-tender, 15–20 minutes.
  4. Meanwhile, heat large skillet over medium-high heat. Add steak and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
  5. Cut steak across grain into 16 slices and divide evenly among 4 plates. Serve with vegetables.
  6. Per serving (4 slices steak and 1 cup vegetables)


Broiling vegetables is quicker than roasting them and is just as delicious. In our recipe the vegetables char lightly under the broiler, giving them a complex, smoky flavor in just minutes.