Grilled Flank Steak and Vegetables

• 1 ½ pounds flank steak
• 1 ½ teaspoons smoked paprika
• 2 cloves garlic minced
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground
• 3 tablespoons canola oil divided
• 3 ears corn shucked
• 2 zucchini halved lengthwise, large
• 1 pint cherry tomato

For the olive oil mixture

• 3 tablespoons olive oil
• 1 ½ tablespoons rosemary chopped, fresh
• 1 tablespoon red wine vinegar
• 2 cloves garlic minced
• salt to taste, Kosher salt and freshly ground
• black pepper to taste, Kosher salt and freshly ground