Barbecued Flank Steak With Roasted Vegetables And Corn
recipe at a glance
ready in: under 30 minutes
1/4 cup Italian salad dressing
2 tablespoons soy sauce
1 pound beef flank steak
2 pounds baby red potatoes, cut in half
1 cup chopped asparagus
1 tablespoon dried rosemary leaves
4 ears of corn, in husks, soaked in water 10 min.
Preheat the grill to medium-high heat.
Mix dressing and soy sauce. Pour 2 tablespoons of the dressing mixture over steak in shallow dish, turning to coat. Let stand 10 minutes.
while steak is marinating, microwave potatoes on HIGH 10 minutes. Poke small holes in bottom of disposable aluminum foil pan. Toss potatoes with remaining dressing mixture. Add asparagus and rosemary; spoon into foil pan.
Place the steak, foil pan and corn on grate of grill. Grill 15 minutes or to desired doneness, turning steak and corn after 8 minutes and stirring vegetables frequently. (Corn husk will be blackened.)
527 calories, 19 grams fat, 62 grams carbohydrates, 31 grams protein per servingrecipe id:
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