Ingredients:

• 1½ tsp ground cumin
• 1½ tsp granulated garlic
• 1½ tsp kosher salt
• 1 tsp chili powder, ancho variety
• ¾ tsp paprika
• ¼ tsp ground cinnamon
• ⅛ tsp black pepper
• 1 pound uncooked lean flank steak
• 1 tbsp olive oil, extra virgin, divided
• 1 medium sweet red pepper, thinly sliced
• 1 medium yellow pepper, thinly sliced
• 1 small uncooked zucchini, halved lengthwise, sliced into semicircles
• 2 large uncooked red onions, thinly sliced

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 the remaining 2 teaspoons oil and remaining spice mix.
3. Preheat the broiler to high and position the rack close to the flame.
4. Place steak in a large foil-lined roasting pan (or a pan coated with cooking spray); scatter vegetables around the steak.
5. Broil steak until browned, flipping once, about 10 minutes for medium-rare, or longer to the 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 the grain and serve with vegetables.
7. Serving Size: Yields about 3 ounces of steak and 1 cup of vegetables per serving.