INGREDIENTS
1 1/2
lbs Flank steak
1 pint
Cherry tomatoes
3
ears Corn
4 cloves
Garlic
1 1/2 tbsp
Rosemary, fresh
2
Zucchini, large
2
Kosher salt and freshly ground black pepper
1 1/2 tsp
Paprika, smoked
3 tbsp
Canola oil
3 tbsp
Olive oil
1 tbsp
Red wine vinegar