Tex-Mex Flank Steak Fajitas with Squash and Zucchini

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Tex-Mex Chili Rub:

1 tablespoon paprika

2 teaspoons light brown sugar

1 1/2 teaspoons chili powder

1 teaspoon ground cumin

1/2 teaspoon chipotle chile powder

1/2 teaspoon garlic powder

Kosher salt

1 1/2 pounds flank steak

1 tablespoon olive oil

1 lime, juiced

Squash and Zucchini:

2 tablespoons olive oil

1 medium zucchini, cut into 1/4-inch half-moons

Kosher salt.

1 medium yellow squash, cut into 1/4-inch half-moons

1 bunch scallions, cut into 1-inch lengths

1 large tomato, chopped

1 red jalapeno, seeded and thinly sliced

1/2 cup roughly chopped cilantro

Neutral oil, for oiling the grill grates

Warm tortillas, for serving

Suggested toppings: guacamole, sliced pickled jalapenos, lime wedges, mango salsa, chopped scallions, shredded Cheddar