Grilled Flank Steak and Vegetables
The BEST + EASIEST tender flank steak ever! Paired so perfectly with crisp-tender grilled corn, zucchini and tomatoes!
Say hello to the best platter of your entire life.
I mean, THE BEST, most amazing, grilled summer platter ever.
With the most tender, melt-in-your-mouth flank steak made with the simplest seasonings – all you need is smoked paprika, garlic, salt and pepper. No marinade needed here, guys.
Pair that with perfectly crisp-tender grilled veggies – charred corn, zucchini and tomatoes, although mushrooms, asparagus and onions would also be equally amazing.
When all is said and done, you can brush on that easy peasy olive oil, garlicky-herb mixture on top of everything for extra flavor.
Like I said. This platter is just perfect.
Grilled Flank Steak and Vegetables
Ingredients
- 1 ½ pounds flank steak
- 1 ½ teaspoons smoked paprika
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons canola oil, divided
- 3 ears corn, shucked
- 2 large zucchini, halved lengthwise
- 1 pint cherry tomatoes
For the olive oil mixture
- 3 tablespoons olive oil
- 1 ½ tablespoons chopped fresh rosemary
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.
- Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.
- Preheat grill to medium high heat.
- Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
- Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
- Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.
- Serve immediately, drizzled with olive oil mixture.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Grilled Flank Steak and Vegetables
Ingredients
- 1 ½ pounds flank steak
- 1 ½ teaspoons smoked paprika
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
- 3 tablespoons canola oil, divided
- 3 ears corn, shucked
- 2 large zucchini, halved lengthwise
- 1 pint cherry tomatoes
For the olive oil mixture
- 3 tablespoons olive oil
- 1 ½ tablespoons chopped fresh rosemary
- 1 tablespoon red wine vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.
- Season flank steak with paprika and garlic, rubbing in thoroughly on all sides; season with salt and pepper, to taste. Brush with 1 tablespoon canola oil.
- Preheat grill to medium high heat.
- Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
- Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
- Add vegetables to grill, and cook, turning occasionally, until vegetables are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.
- Serve immediately, drizzled with olive oil mixture.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!