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–+ servings
Grilled Flank Steak and Vegetables

Grilled Flank Steak and Vegetables

Yield: 4 servings
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
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 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.