Grilled Flank Steak and Vegetables
The BEST + EASIEST tender flank steak ever! Paired so perfectly with crisp-tender grilled corn, zucchini and tomatoes!
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.