Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 11,000+ healthy, delicious recipes
Photo of Spice-rubbed flank steak with roasted veggies by WW

Spice-rubbed flank steak with roasted veggies

5
Points®
Total Time
35 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
Sub in your favorite vegetables that do well in a hot oven such as broccoli, Brussels sprouts, or cauliflower.

Ingredients

Cooking spray

4 spray(s)

Ground cumin

1½ tsp

Kosher salt

1½ tsp

Ancho chili powder

1 tsp

Garlic powder

1 tsp

Paprika

¾ tsp

Ground cinnamon

¼ tsp

Black pepper

⅛ tsp

Uncooked lean and trimmed beef flank steak

1 pound(s)

Olive oil

3 tsp

Red onion

2 large, thinly sliced

Uncooked acorn squash

1 medium, seeded and thinly sliced

Bell pepper

1 item(s), medium, red variety, thinly sliced

Bell pepper

1 item(s), medium, yellow variety, thinly sliced

Instructions

  1. Preheat oven to 425F. Spray a large rimmed baking sheet with cooking spray.
  2. Stir together cumin, salt, ancho chili powder, garlic powder, paprika, cinnamon, and pepper in small bowl. Rub steak with 1 teaspoon oil and 1 tablespoon spice mixture.
  3. Combine onions, bell peppers, and squash in large bowl. Add remaining 2 teaspoons oil and remaining spice mixture and toss to coat. Spread vegetables in single layer in prepared baking pan and roast, until lightly browned and crisp-tender, about 20 minutes.
  4. Meanwhile, heat large skillet over medium-high heat. Add steak and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 10 minutes. Transfer steak to cutting board and let stand 5 minutes.
  5. Cut steak across grain into 16 slices and divide evenly among 4 plates. Serve with vegetables.
  6. Serving size: 4 slices steak and 1 cup vegetables

People Also Like

People Also Like