How to Grill Flank Steak and Veges

Every once in awhile don’t you just hanker for a juicy steak especially now that it’s grilling season???. I sure do, and now you can go to the Farmer’s Market and get fresh vegetables. What’s your favorite way to grill vegetables? In foil or in a grill basket? I use a grill basket...why?

A grill baskets allow you to cook both your meat/fish, especially shrimp and sides in the great outdoors. (And no one wants to roast potatoes or steam green beans in a hot kitchen in the summertime anyway.) Both hinged baskets and grill woks excel at cooking vegetables, especially small or thin items that can easily fall between the grates of a grill, like scallions, mushrooms, broccoli florets, and sliced onions.

Regardless of the type of basket you use, group items with similar cook times together (or add them in the appropriate succession if using a grill wok) and cut them about the same size so they cook at the same rate. It's okay to overfill the basket a little when cooking vegetables—the steam released can help them cook through. Bonus: a hinged basket with a long handle is perfect for cooking over a campfire, no grill required! This grilled steak and Veges recipe takes 40 minutes and serves 4-6

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 using your grill basket 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.