4.9 from 21 votes
Grilled Flank Steak and Vegetables
The BEST + EASIEST tender flank steak ever! Paired so perfectly with crisp-tender grilled corn, zucchini and tomatoes!
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
American, International
Ingredients
- 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
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.
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