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Barbecued Flank Steak with Roasted Vegetables and Corn

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Total Time

4 servings

If you're looking for great BBQ fare, this is it: a flank steak grilled to perfection and served with grilled vegetables.

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What You Need

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Make It

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  • Heat grill to medium-high heat.
  • Pull husks back from each ear of corn, being careful to leave husks attached at bottom end of each ear. Remove silk from corn; discard. Re-wrap ears of corn with the husks. Add to large pan of cold water, making sure corn is completely covered with water. Let stand 10 min. Meanwhile, mix dressing and soy sauce. Pour 2 Tbsp. of the dressing mixture over steak in shallow dish; turn steak over. Let stand 10 min.
  • Meanwhile, place potatoes in large microwaveable dish. Microwave on HIGH 10 min. Add asparagus; mix lightly. Add remaining dressing mixture and the rosemary; toss to evenly coat. Poke small holes in bottom of disposable aluminum foil pan. Add potato mixture. Place on grate of grill; surround with steak and corn.
  • Grill 15 min. or until steak is cooked to medium doneness (160°F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)

Creative Leftovers

Use leftover steak to create the Warm Steak and Spinach Salad.


  • 4 servings

Nutritional Information

Serving Size 4 servings
Calories 530
Total fat 13g
Saturated fat 4g
Cholesterol 45mg
Sodium 710mg
Carbohydrate 74g
Dietary fiber 7g
Sugars 11g
Protein 31g
% Daily Value
Vitamin A 10 %DV
Vitamin C 60 %DV
Calcium 4 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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