The BEST + EASIEST tender flank steak ever! Paired so perfectly with crisp-tender grilled corn, zucchini and tomatoes!
4.9 stars (7 ratings)
Ingredients
1 ½poundsflank steak
1 ½teaspoonssmoked paprika
2clovesgarlic, minced
Kosher salt and freshly ground black pepper, to taste
3tablespoonscanola oil, divided
3earscorn, shucked
2large zucchini, halved lengthwise
1pintcherry tomatoes
For the olive oil mixture
3tablespoonsolive oil
1 ½tablespoonschopped fresh rosemary
1tablespoonred wine vinegar
2clovesgarlic, 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.