Barbecued Flank Steak with Roasted Vegetables and Corn

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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4 ears corn on the cob

1/4 cup KRAFT Zesty Italian Dressing

2 Tbsp. soy sauce

1 beef flank steak (1 lb.)

2 lb. red new potato es, cut in half

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

1 Tbsp. dried rosemary leaves

1. 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.

2. 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.

3. 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.)

Barbecued Flank Steak with Roasted Vegetables and Corn

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