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Photo of Spice-Rubbed Flank Steak with Roasted Veggies by WW

Spice-Rubbed Flank Steak with Roasted Veggies

5
Points®
Total Time
35 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Amp-up a simple flank steak with a homemade rub that leans on the heat of ancho chile powder, the sweetness of cinnamon, the earthy notes of cumin and paprika. After a quick sear of the meat, this meal is ready in just 35 minutes, great for a busy weeknight. Sub in your favorite vegetables such as broccoli, Brussels sprouts or cauliflower, which all emerge tastier from a really hot oven.

Ingredients

Cooking spray

4 spray(s)

Ground cumin

1½ tsp

Kosher salt

1½ tsp

Ancho chile powder

1 tsp

Garlic powder

1 tsp

Paprika

¾ tsp

Ground cinnamon

¼ tsp

Black pepper

⅛ tsp

Uncooked lean and trimmed beef flank steak

1 pound(s)

Olive oil

3 tsp

Red onion

2 large, thinly sliced

Uncooked acorn squash

1 medium, seeded and thinly sliced

Bell pepper

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

Bell pepper

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

Instructions

  1. Preheat oven to 425F. Spray large rimmed baking sheet with nonstick spray.
  2. Stir together cumin, salt, ancho chile powder, garlic 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 squash 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 roast, until lightly browned and crisp-tender, about 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. Serving size: 4 slices steak and 1 cup vegetables

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