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Barbecued Flank Steak with Grilled Vegetables and Corn

Prep Time:
15 min

Total Time:
40 min

Makes:
4

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. soy sauce

1 beef flank steak (1 lb./500 g)

1 lb. new red potatoes, cut in half

1 cup cut-up fresh asparagus (1-inch lengths)

1 Tbsp. dried rosemary leaves

4 ears of corn in husks, soaked in water 10 min.

PREHEAT barbecue to medium-high heat. Mix dressing and soy sauce. Pour half of the dressing mixture over steak in shallow dish; turn to evenly coat both sides. Let stand 10 min.

MEANWHILE, poke small holes in bottom of disposable aluminum foil pan; set aside. Prick potatoes with fork. Microwave on HIGH 10 min. Place potatoes in prepard pan. Add asparagus and rosemary; mix lightly. Add remaining dressing mixture; toss to coat.

REMOVE steak from marinade; discard marinade. Place steak, corn and foil pan on grate of barbecue. Grill 15 min. or until steak is medium doneness (160ºF) and vegetables are tender, turning steak and corn, and stirring vegetables in pan after 8 min. (Corn husks will be blackened.)

Kraft Kitchens Tips

Easy Cleanup

For easy cleanup, marinate meat in a resealable plastic bag. Discard bag with the marinade.

K:46208v0ec:88687

(4)

Rated

by toshamc on 1/4/2008

See All Ratings and Comments

Serving Size = 1/4 recipe (440 g)

Nutritional Information

Calories

450

Total fat

15 g

Saturated fat

4.5 g

Cholesterol

45 mg

Sodium

660 mg

Carbohydrate

51 g

Dietary fibre

7 g

Sugars

5 g

Protein

33 g

Vitamin A

6 %DV

Vitamin C

45 %DV

Calcium

4 %DV

Iron

30 %DV

Diabetes Food Choices

3 Carbohydrates + 3 Meat & Alternatives + 1 Fats

Nutrition Bonus

This meal, cooked completely on the barbecue, is an excellent source of iron from the steak and the potatoes and corn make it a good source of vitamin C.