Grilled Flank Steak with Vegetables

INGREDIENTS:

  • 1 1/2 pounds flank steak
  • 1 1/2 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 1/2 tablespoons chopped fresh rosemary
  • 1 tablespoon red wine vinegar
  • 2 cloves garlic, minced
  • Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

 

  1. In a small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic; season with salt and pepper, to taste. Set aside.
  2. 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.
  3. Preheat grill to medium high heat.
  4. Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
  5. Add flank steak to grill, and cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
  6. 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.
  7. Serve immediately, drizzled with olive oil mixture.

Comments

Add a comment

Log in to the club or enter your details below.

Today's Weather

  • Rapid City

    Thundery shower

    High: 64°F | Low: 43°F