Barbecued Flank Steak with Roasted Vegetables and Corn

Name: Barbecued Flank Steak with Roasted Vegetables and Corn
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters cut-up fresh asparagus spears (1 inch lengths); 454 grams beef flank steak; 4 ears corn on the cob; 1 Tbsp dried rosemary leaves; 59 milliliters KRAFT Zesty Italian Dressing; 907 grams red new potatoes, cut in half; 2 Tbsps soy sauce

Barbecued Flank Steak with Roasted Vegetables and Corn is a gluten free and dairy free main course. This recipe makes 4 servings with 538 calories, 32g of protein, and 21g of fat each. This recipe covers 30% of your daily requirements of vitamins and minerals. valentin day will be even more special with this recipe. If you have cut-up asparagus spears, soy sauce, new potatoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat grill to medium-high heat.

Equipment you will use

Grill

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

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Corn On The Cob

Remove silk from corn; discard. Re-wrap ears of corn with the husks.

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Corn On The Cob

Corn

Wrap

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

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Water

Corn

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Frying Pan

Let stand 10 min. Meanwhile, mix dressing and soy sauce.

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Soy Sauce

Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over.

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Steak

Let stand 10 min.

Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min.

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Potato

Equipment you will use

Microwave

Add asparagus; mix lightly.

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Asparagus

Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan.

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Rosemary

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Aluminum Foil

Frying Pan

Add potato mixture.

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Potato

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

Ingredients you will need

Steak

Corn

Equipment you will use

Grill

Grill 15 min. or until steak is cooked to medium doneness (160F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)

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Corn Husks

Vegetable

Potato

Steak

Corn

Equipment you will use

Grill

Equipment

Ingredients

Servings:

237milliliters

cut-up fresh asparagus spears (1 inch lengths)454grams

beef flank steak 4

ears corn on the cob 1Tbsp

dried rosemary leaves 59milliliters

KRAFT Zesty Italian Dressing 907grams

red new potatoes, cut in half 2Tbsps

soy sauce

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Albertina Gold Medal Winner Merlot Lorilai's Reserve Wine. Reviewers quite like it with a 5 out of 5 star rating and a price of about 25 dollars per bottle.