Spice-Rubbed Flank Steak with Fajita Vegetables

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. Try this tucked into a tortilla for fajitas or over rice. 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.


Ground cumin

1½ tsp

Granulated garlic

1½ tsp

Kosher salt

1½ tsp

Chili powder

1 tsp, ancho variety



¾ tsp


Ground cinnamon

¼ tsp

Black pepper

⅛ tsp



Uncooked lean flank steak

1 pound(s)

Olive oil

1 Tbsp, extra virgin, divided


Sweet red pepper(s)

1 medium, thinly sliced


Yellow pepper(s)

1 medium, thinly sliced


Uncooked zucchini

1 small, halved lengthwise, sliced into semicircles


Uncooked red onion(s)

2 large, thinly sliced


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.