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!
Has anyone made this in the oven or stovetop? If so, how? I don’t have a grill or anything similar…thanks in advance!
This is really good. Everyone in the family enjoyed it. Great flavor and easy. I wish I could tell which way the grain goes. It is very tender when cut against the grain. I cut both ways and could tell a difference.
Also, today, I put the left over tomatoes on italuan bread, heated in oven and that was great too.
My husband and I loved this.Thank You for sharing.
Tried this recipe tonight for the first time and it was pretty good. I followed the recipe exactly (as suggested from other reviewers) and found it tasty but slightly bitter and missing something in flavor? Ill have to think on it and try again with a slight modification next time. Maybe a little more salt? A little less rosemary? Not sure but thanks for the new recipe and am open to reccomendations!
Perfect crust and the garlic rosemary was the perfect finish.
Woooow…..Homemade!!! And so easy to do…
I think I will look for these and try your recipe this weekend. Thank you for sharing!
I made this for company and it was very good. I roasted the tomatoes in the oven though since they would not stay on the stem. I would definitely make this again.
This was fantastic and easy! the flavors work perfectly together. Thank you for a great recipe !
You are so welcome, Mary Lou!
Delicious best marinate ever
Do you think this would do well on the griddle. We are loving cooking on it more than the grill.
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
Excellent recipe! This was so good I could have ate the whole thing all by myself! Quick, easy and packed with flavor.
We are so happy to hear that.
Ummmm, BOY! I made this over the weekend and it was everything promised. I didn’t change even ONE tiny thing and I’ll tell you why. I think when someone takes the time to post what they think is a wonderful recipe, it is an insult to them not to make it the first time exactly as written. I made this to the exact specs and wowwwwwww! Chungah, you are always so spot-on and your recipes and site are g-r-e-a-t (say that like Tony the Tiger).
So folks, made this as written and judge for yourself. If you want to make changes, do it the 2nd time or the 3rd, but never the 1st time as you just might miss out on one spectacular treat for your mouth 😀
This was juicy, fresh, a delight to the taste buds and if no one had been watching, I think I might have eaten the whole thing.
Wow thank you, Jenny!
I agree. I think it’s an insult not to try the recipe as written the first time. Everything I’ve tried from here has been spot on. I’ll try this one too.
Thank you, Myra!
I can’t eat steak, any other meat suggestions for this recipe?
Chicken or shrimp would be a great substitute!
I can hardly wait to try this and will be firing up the grill this weekend to try it. Just the photo alone had my salivary glands working overtime, so this is going to be a real treat! I’ll report back after the final forkful has left my itching-to-eat mouth.
My family and I really, really love the recipes. Orgasmic, honey! Thank you, my dear.
You don.t say what to do with the olive oil mixture.
Donalda, please refer to the very last step of the recipe.
7. Serve immediately, drizzled with olive oil mixture.
You have been reading my mind-I’m waiting for the rain to stop-will do this tomorrow.
Love to Butters!
I’ve been married 50 yrs. and was running out of ideas. I love your recipes..yummy and easy.
Could you substitute beef brisket in this recipe, or would it be too tough?
Unfortunately, without further recipe testing, we cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Good lord, no. Brisket needs to cook long, low and slow. Flank steak cooks hot and fast — and is much better for you!