Bedig Margossian's Grilled Flatiron Steak With Roasted Summer Vegetables

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The spice rub:

1 teaspoon black peppercorns

1 teaspoon coriander seed

1 teaspoon fennel seed

1 teaspoon cumin seed

1 tablespoon Aleppo pepper (see Note)

2 teaspoons kosher or sea salt

2 garlic cloves, finely minced

2 flat-iron steaks, about 1 pound each

The vegetables:

6 Yukon Gold potatoes of equal size, about 11/2 pounds total

2 yellow onions, peeled, halved, each half cut into 4 wedges

3 large ripe tomatoes, cored

8 tablespoons extra virgin olive oil

Kosher or sea salt

1 pound long Italian frying peppers, stemmed but left whole, or poblano or Anaheim chiles, stemmed, halved and seeded

2 jalapeno or long serrano chiles, optional

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