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At the Table: Home Edition

Have you missed my restaurant reviews as much as I have missed dining at restaurants? The restrictions imposed during the pandemic have kept many of us from enjoying the pleasure of an evening out at a restaurant with friends or family. We miss our favorite places and the chance to explore new flavors and settings. But there is an upside…

As we soldier our way through the pandemic, I have found myself donning a new type of uniform: a chef’s apron. While I have always enjoyed grilling in the backyard, my culinary skills have taken on more importance as we fend for ourselves. So, over the next several weeks and/or months I thought I would share with you some of my favorite recipes. I enjoy both preparing and consuming these dishes! All are made with readily available ingredients and grilling abilities that are not too demanding. I hope you will try – and enjoy – these recipes.

Peter’s Flank Steak with Grilled Vegetables

I love a good steak, and flank steak is a low-cost option to satisfy a craving for beef. You can substitute your own choice of vegetables.


  • 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


  1. 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.
  2. Preheat grill to medium high heat.
  3. Brush corn, zucchini and tomatoes with remaining 2 tablespoons canola oil; season with salt and pepper, to taste.
  4. Add flank steak to grill, and cook about 4-6 minutes per side, flipping once, until desired doneness. But be careful not to overcook! Let rest 5 minutes while you grill the veggies.
  5. 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.
  6. Serve immediately. Serves 3-4.