Transform basic flank steak with a simple rub for this easy one-pan weeknight supper. Tuck it in a tortilla for fajitas or use it as a topper for rice or salad.
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 4 Servings
- 2 tsp cumin
- 2 tsp granulated garlic
- 2 tsp kosher salt
- 1 ½ tsp ancho chili powder
- 1 tsp paprika
- ½ tsp cinnamon
- ¼ tsp black pepper
- 1 TB extra virgin olive oil, divided
- 1 lb flank steak
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 small zucchini, halved lengthwise, sliced into semicircles
- 2 large red onions, thinly sliced
Combine cumin, granulated garlic, salt, ancho chili powder, paprika, cinnamon and pepper in a small bowl. Rub flank steak with 1 tsp olive oil and 2 TB spice mixture. In a large bowl toss veggies with remaining 2 tsp olive oil and remaining spice mix. Place steak in a large foil lined roasting pan and surround with veggies. Preheat broiler to high and position rack close to flame.
Broil steak for 5 minutes per side or until browned with an internal temp of 125 degrees for medium rare. Remove steak to rest on a cutting board, stir veggies and continue to broil for another 5-10 minutes or until crisp tender and beginning to brown. Thinly cross-slice steak against the grain and serve with veggies.
Try this dish on the grill in the summertime! Just cut the veggies into larger slices for easy turning.