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:

• 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.

What to Drink with It?

• Red Wine: Komodo Dragon Red $12.99
• Dark Beer: Schilling Modernism Dark Lager 16oz $13.99/4pk
• White Wine: Butter Blossom Chardonnay $17.99
• Whiskey/Scotch: Benromach 10yr Scotch $49.99

Click here to visit DamnDelicious.net for full recipe.

Photo credit: DamnDelicious.net