Ingredients

The following ingredients have 8 Servings
  • 2 lb flat iron steaks (3/4 inch thick)
  • 2 Tbsp dark chili powder
  • 1 Tbsp ground cumin
  • 1 1/2 tsp garlic salt or salt
  • 1 tsp granulated garlic or garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp lemon pepper
  • 4 Tbsp olive oil (divided (more or less to personal taste))
  • 1 large red onion (cut into wedges)
  • 1 large poblano or green bell pepper (seeded and 1/4 inch slices)
  • 1 medium red bell pepper (seeded and 1/4 inch slices)
  • 1 medium yellow bell pepper (seeded and 1/4 inch slices)
  • 1 medium orange bell pepper (seeded and 1/4 inch slices)
  • warm tortillas, salsa, sour cream, cilantro for serving

Instruction

  • Place steaks in a plastic storage bag. In a small bowl, toss together chili powder, cumin, salt, garlic, onion powder and lemon pepper. Drizzle steaks with 2 Tbsp oil then add seasonings. (Reserve 1 Tbsp to season vegetables)
  • Seal bag and toss to coat or rub into the meat, then seal. Place in fridge for at least 2-4 hours or overnight.
  • To prepare: Turn oven to broil. Move oven rack to upper third of oven. (One below the highest position) Spray a large baking sheet with cooking spray.
  • Remove steaks from fridge and let stand for 20-30 minutes at room temperature. Remove from storage bag and arrange in middle of pan.
  • Meanwhile, in a large bowl, toss vegetables with remaining oil and reserved seasoning. Arrange vegetables along the edge of pan around steaks.
  • Broil for 7-8 minutes, on each side for medium, turning over halfway. Remove steaks to a cutting board and cover loosely with foil for 5 minutes. (Adjust time according to thickness and desired level of doneness.)
  • Return pan to oven and cook vegetables while steaks rest. (If there's excessive juice on the pan, drain before placing back into the oven)
  • Slice steaks using a sharp knife across the grain.
  • Serve on warm tortillas with salsa, sour cream, cilantro or any of your favorite toppings.