Spice-Rubbed Flat Iron Steak with Fajita Vegetables

A simple spice rub transforms basic flat iron steak into an easy, one-pan weeknight supper. Try this tucked into a tortilla for fajitas or over rice.

Combine cumin, garlic, salt, chili powder, paprika, cinnamon and pepper. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture; set aside.

Toss vegetables with remaining 2 teaspoons oil and remaining spice mix.

1. 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.

1. Spice-Rubbed Flat Iron Steak with Fajita Vegetables
2. Ingredients
   1½ tsp  ground cumin

   1½ tsp granulated garlic

   1 1/2 tsp salt

   1 tsp chili powder

   ¾ tsp paprika

   ¼ tsp ground cinnamon

   ⅛ tsp black pepper

   1 lb uncooked flat iron steak

   1 Tbsp extra virgin olive oil divided

   1 medium, thinly sliced sweet red pepper

   1 medium, thinly sliced yellow pepper

   1 small uncooked zucchini, halved lengthwise, sliced into semicircles

   2 large, thinly sliced uncooked red onion(s)

   
   

Instructions

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.

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