Chili-Rubbed Flank Steak with BBQ Onions

PREP  2 MIN COOK 18 MIN SERVES 4 (PLUS LEFTOVER STEAK)

2 red onions, sliced
1/4 cup ketchup
2 Tbsp water
1 Tbsp apple-cider vinegar
3 tsp packed brown sugar
1 Tbsp chili powder
2 tsp ground cumin
3/4 tsp salt
1 (2-lb) flank steak, trimmed
2 zucchini, cut on the diagonal into 3/4-inch slices


1. Spray a large nonstick skillet with nonstick spray and set over medium heat.
Add the onions and cook, stirring frequently, until softened, about 8 minutes.
Stir in the ketchup, water, vinegar, and 1 tsp of the brown sugar;
simmer until the flavors are blended, about 5 minutes.

2. Meanwhile, spray the rack of a broiler pan with nonstick spray and preheat the broiler.

3. Combine the remaining 2 tsp brown sugar, the chili powder, cumin, and 1/2 tsp of the salt in a small bowl.
Rub the spice mixture on the steak.

4. Place the steak on the broiler rack. Arrange the zucchini slices around the steak and sprinkle with the remaining 1/4 tsp salt. Broil 5 inches from the heat until an instant-read thermometer inserted into the side of the steak registers 145'F for medium and the zucchini is tender, about 5 minutes on each side.

5. Cut the steak crosswise in half. Wrap one piece in foil and refrigerate up to 3 days.

6. Slice the remaining piece of steak across the grain into thin slices. Serve topped with the onions and zucchini.

PER SERVING (ABOUT 3 SLICES STEAK, 1/3 CUP ONIONS, AND 3 SLICES ZUCCHINI): 248 CAL, 5 G FAT, 2 G SAT FAT, 0G TRANS FAT, 82 MG CHOL, 526 MG SOD, 15 G CARB, 3 G FIB, 35 G PROT, 44 MG CALC.
PointsPlus Value: 6


This rub was actually very tasty - we're foreseeing this rub mixture being used again, especially in the summer months over the BBQ! The onion mix was also a great addition. The zucchini were a little tasteless but I'm sure over the BBQ, they'd be totally different too!


We didn't opt to purchase a 1 (2-lb) flank steak; instead we purchased two reasonably sized inside-round steaks. So this meant no left-over steak for us.