Broiled Spice Rubbed Steak with Fajita Veggies


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5 from 1 vote

Broiled Spice Rubbed Steak with Fajita Veggies

A simple spice rub transforms basic flank steak for this easy one-pan weeknight supper. Enjoy it tucked into in a tortilla for Taco Tuesday or add it to rice or salad for a delicious Tex-Mex bowl.
Cook Time20 mins
Course: Lunch, Main Dish
Cuisine: American, Mexican
Servings: 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.

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