Spice-Rubbed Flank Steak with Fajita Vegetables
1 1/2 tsp ground cumin
1 1/2 tsp granulated garlic
1 1/2 tsp kosher salt
1 tsp chili powder, ancho variety
3/4 tsp paprika
1/4 tsp ground cinnamon
1/8 tsp black pepper
1 pound(s) uncooked lean flank steak
1 Tbsp olive oil, extra virgin, divided
1 medium sweet red pepper(s), thinly sliced
1 medium yellow pepper(s), thinly sliced
1 small uncooked zucchini, halved lengthwise, sliced into semicircles
2 large uncooked red onion(s), thinly sliced
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.
In a large bowl, toss vegetables with remaining 2 teaspoons oil and remaining spice mix.
Preheat broiler to high and position rack close to flame.
Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around steak.
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.
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.
Try this dish on the grill in the summertime. Just cut the veggies into larger slices so they don’t slip through the grill rack.Like this recipe? Share it! (The icons at the top make it easy.)