Spice-rubbed flank steak with roasted veggies
7
Points®
Total time: 35 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Sub in your favorite vegetables that do well in a hot oven such as broccoli, Brussels sprouts, or cauliflower.
Ingredients
Cooking spray
4 spray(s)
Ground cumin
1.5 tsp
Kosher salt
1.5 tsp
Ancho chili powder
1 tsp
Garlic powder
1 tsp
Paprika
0.75 tsp
Ground cinnamon
0.25 tsp
Black pepper
0.125 tsp
Uncooked lean and trimmed beef flank steak
1 pound(s)
Olive oil
3 tsp
Red onion
2 large
Uncooked acorn squash
1 medium
Bell pepper
1 item(s), medium
Bell pepper
1 item(s), medium
Instructions
1
Preheat oven to 425F. Spray a large rimmed baking sheet with cooking spray.
2
Stir together cumin, salt, ancho chili 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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