Grilled Flank Steak and Vegetables

• 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