What's For Dinner Wednesday: Spice Rubbed Flank Steak with Peppers & Onions

When it comes to dinner, I sometimes need to remind myself that complex does not always = better. This recipe is a perfect example.

One recent weekend I had big plans for making homemade steak fajita bowls complete with seasoned rice, fresh guacamole, and fruit salsa. Well, the day got away from us and Alex and I ended up running errands, eating a late heavy lunch, and then 9 pm rolled around and I was just not feeling hungry or energetic enough for the original dinner plan. So we improvised.

This simply spiced steak with sauteed peppers is a great summertime dinner. I love a homemade spice blend because you can control what goes into it (meaning, no weird preservatives or exorbitant amounts of salt or sugar) and it gives the steak amazing favor. You could even double or triple the recipe and keep extra rub in an airtight container to use later. The rub is spicy, flavorful, and a touch sweet and letting the steak marinated for a while is key to getting the best flavor out of it. Top it with some simply cooked and seasoned sweet bell peppers and you have a healthy, fresh, and satisfying summer dinner that comes together in a flash.


Ingredients:

For the steak--

• 1 Tbs. olive oil
• 1-1.5 lb. flank steak
• 1 Tbs. light brown sugar
• 1 Tbs. chili powder
• 1/2 Tbs. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. salt
• 1/4 tsp. cayenne pepper
• 1/4 tsp. ground black pepper

For the veggies--

• 1/2 Tbs. butter
• 1/2 Tbs. olive oil
• 1 medium yellow onion, thinly sliced
• 1 garlic clove, minced
• 10 mini sweet bell peppers (various colors), seeded, ribs removed, and sliced into thin rings
• Salt and pepper, to taste
• 1 Tbs. of fresh lemon or lime juice
• 1/2 Tbs. fresh cilantro, finely chopped

Place the steak on a baking sheet lightly coated with half of the olive oil. Separately in a small bowl, combine brown sugar and remaining dry ingredients through black pepper. Rub the mixture evenly over both sides of the steak and then drizzle the top with the remaining olive oil. Cover with plastic wrap and refrigerate for several hours.

When ready to grill, remove from refrigerator and allow the steak to come to room temperature for about 10 minutes. Grill to desired degree of doneness. Allow steak to rest for 5-10 minutes and then cut diagonally against the grain into 1-inch strips.

Meanwhile, in a large skillet heat butter and oil over medium heat. Add onions and a dash of salt and saute for 15 minutes, stirring frequently. Add garlic and peppers to the pan and saute for an additional 10 minutes, until peppers have softened. Season with additional salt and pepper, stir in lemon juice and cilantro, and serve with the sliced steak.