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Main dishes

Barbecued Flank Steak with Roasted Vegetables and Corn

Barbecued Flank Steak with Roasted Vegetables and Corn recipe
photo by:kraft
If you're looking for great BBQ fare, this is it: a flank steak grilled to perfection and served with grilled vegetables.
15 min
56 min
4 servings
Magazine Acquisition

What You Need

 ears of corn (with husks)
cup  KRAFT Zesty Italian Dressing
Tbsp.  soy sauce
 beef flank steak (1 lb.)
lb.  baby red potatoes, cut in half
cup  cut-up fresh asparagus (1 inch lengths)
Tbsp.  dried rosemary leaves

Make It

PREHEAT 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.)

Kraft Kitchens Tips

Creative Leftovers
Use leftover steak to create the Warm Steak and Spinach Salad.
For easy cleanup, marinate meat, poultry or fish in the refrigerator in a resealable plastic bag. Remove meat, poultry or fish from bag just before using, then discard bag and marinade.
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