Ultimate Grilled Flank Steak with Veggies

ULTIMATE GRILLED FLANK STEAK AND VEGGIES
1 ½ lbs. flank steak
2 t. smoked paprika
2 T. minced garlic
Kosher salt/black pepper to taste
3 T. canola oil, divided
3 ears fresh corn, shucked
2 large zucchinis, halved lengthwise
1 (15-oz.) can black beans, drained and rinsed
1 pt. cherry tomatoes
OLIVE OIL MIXTURE:
3 T. olive oil
2 T. chopped fresh rosemary
1 T. red wine vinegar
2 T. minced garlic
Kosher salt/black pepper to taste

1. OLIVE OIL MIXTURE: In small bowl, whisk together olive oil, rosemary, red wine vinegar and garlic. Season with salt and pepper. Set aside.
2. Season flank steak with paprika and garlic, rubbing in thoroughly on all sides. Season with salt and pepper. Brush with 1 T. canola oil.
3. Preheat grill to medium-high.
4. Brush corn, zucchini and tomatoes with remaining 2 T. canola oil and season with salt and pepper.
5. Add steak to grill, cook, flipping once, until desired doneness, about 4-6 minutes per side. Let rest 5 minutes.
6. Add veggies to grill, cook, turn occasionally, until veggies are lightly charred all over and tender, about 8 minutes for corn, 5 minutes for zucchini and 2 minutes for tomatoes.
7. Place all veggies in bowl and add black beans. Fold to mix. Taste for seasonings.
8. Slice the beef into thin slices across grain, place on platter and top with veggie mixture and then drizzle with OLIVE OIL MIXTURE.