This grilled flank steak and vegetable platter is everything a summer dinner should be. The steak gets a simple rub of smoked paprika, garlic, salt, and pepper and goes straight onto a hot grill with no marinade needed. The result is a well-seasoned crust on the outside and a tender, juicy interior that slices beautifully when cut against the grain. The vegetables go on right alongside it and come off charred, crisp, and full of flavor.
The rosemary and red wine vinegar olive oil drizzle at the end is what ties the whole platter together. It is herby, bright, and acidic, cutting through the richness of the steak and making every component taste better. This is a recipe that looks impressive, tastes like more work than it is, and comes together in under 45 minutes from start to finish.
Nutrition
535 Calories | 31g Fat | 21g Carbohydrates | 40g Protein | 3g Fiber
Per Serving
Serves 4
Ingredients
- Flank Steak and Vegetables:
- 1 1/2 lbs flank steak
- 1 1/2 tsp smoked paprika
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper,to taste
- 3 Tbsp canola oil, divided
- 3 ears corn, shucked
- 2 large zucchini, halved lengthwise
- 1 pint cherry tomatoes
- Rosemary Olive Oil
- Drizzle:
- 3 Tbsp olive oil
- 1 1/2 Tbsp chopped fresh rosemary
- 1 Tbsp red wine vinegar
- 2 cloves garlic, minced
- Kosher salt and freshly ground black pepper, to taste
Directions
- Make the olive oil drizzle. In a small bowl, whisk together the olive oil, rosemary, red wine vinegar, and garlic. Season with salt and pepper to taste and set aside.
- Season the steak. Rub the smoked paprika and minced garlic thoroughly into all sides of the flank steak. Season generously with salt and pepper, then brush with 1 Tbsp canola oil.
- Preheat the grill to medium-high heat.
- Prep the vegetables. Brush the corn, zucchini halves, and cherry tomatoes with the remaining 2 Tbsp canola oil and season with salt and pepper.
- Grill the steak. Add the flank steak to the grill and cook, flipping once, to your desired doneness, about 4 to 6 minutes per side. Transfer to a cutting board and let rest for 5 minutes before slicing.
- Grill the vegetables. While the steak rests, add the vegetables to the grill. Cook, turning occasionally, until lightly charred and tender, about 8 minutes for the corn, 5 minutes for the zucchini, and 2 minutes for the cherry tomatoes.
- Slice and serve. Slice the rested flank steak thinly against the grain. Arrange on a platter alongside the grilled vegetables and drizzle everything with the rosemary olive oil mixture. Serve immediately.
Pro-Tips
- Always slice flank steak against the grain. Flank steak has long, visible muscle fibers running the length of the cut. Slicing perpendicular to those fibers shortens them and makes every piece noticeably more tender. Slicing with the grain produces a chewier, tougher result even if the steak was cooked perfectly. Take a moment to identify the grain direction before the first cut.
- Let the steak rest before slicing. Five minutes of resting allows the juices to redistribute throughout the meat rather than running out onto the cutting board when you cut into it. Skipping this step costs you moisture and flavor in every slice. Keep it loosely tented with foil if needed to retain warmth.
- Grill the vegetables after the steak, not at the same time. The steak and vegetables have different cook times and require different levels of attention. Starting with the steak and adding the vegetables while it rests lets you manage each component properly without either getting overdone.
- Use a thermometer for doneness. Flank steak is best served medium-rare to medium, with an internal temperature of 130 to 140°F. At medium-rare, it is the most tender and flavorful. Going beyond medium begins to tighten the fibers, significantly reducing juiciness. A quick-read thermometer removes all guesswork.
- Make the olive oil drizzle in advance. The rosemary, garlic, and vinegar mixture improves as it sits, allowing the flavors to come together. Letting it sit for up to an hour before grilling lets the garlic and rosemary infuse the oil, producing a more rounded, cohesive flavor than whisking them together right before serving.
Taking control of your nutrition starts with practical skills. This recipe is more than just a meal; it’s a blueprint for using what you have to create something nourishing and delicious. By incorporating simple, sustainable habits like this into your routine, you can build lasting skills that support your goals and simplify your busy life.
