Barbecued Flank Steak with Roasted Vegetables and Corn

1. 1

   Heat grill to medium-high heat.

2. 2

   Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear.

3. 3

   Remove silk from corn; discard.

4. 4

   Re-wrap ears of corn with the husks.

5. 5

   Add to large pan of cold water, making sure corn is completely covered with water.

6. 6

   Let stand 10 min.

7. 7

   Meanwhile, mix dressing and soy sauce.

8. 8

   Pour 2 Tbsp.

9. 9

   of the dressing mixture over steak in shallow dish; turn steak over.

10. 10

    Let stand 10 min.

11. 11

    Meanwhile, place potatoes in large microwaveable dish.

12. 12

    Microwave on HIGH 10 min.

13. 13

    Add asparagus; mix lightly.

14. 14

    Add remaining dressing mixture and the rosemary; toss to evenly coat.

15. 15

    Poke small holes in bottom of disposable aluminum foil pan.

16. 16

    Add potato mixture.

17. 17

    Place on grate of grill; surround with steak and corn.

18. 18

    Grill 15 min.

19. 19

    or until steak is cooked to medium doneness (160F) and vegetables are tender, turning steak and corn after 8 min.

20. 20

    and stirring potato mixture frequently.

21. 21

    (Corn husks will be blackened.)

* Per serving · 4 servings · Values may vary.

No additional tips available.