BBQ Flank Streak With Roasted Vegetables & Corn
Created by Fizzybrat on July 30, 2017
- Servings: 4
- Prep Time: 30m
- Cook Time: 15m
- Recipe #26950
Ingredients
- 1/4 cup Italian salad dressing
- 2 tablespoons soy sauce
- 1 pound beef flank (1 steak)
- 1 cup asparagus, chopped
- 2 pounds potatoes (baby red potatoes, cut in half)
- 1 tablespoon dried rosemary leaves
- 4 ears corn (in husks and soaked in water 10 minutes)
How to Make
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Step 1: Preheat BBQ to medium high heat.
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Step 2: Mix dressing and soy sauce.
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Step 3: Pour 2 tablespoons dressing mixture over steak in shallow dish, turning to coat. Let stand 10 minute.
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Step 4: Poke small holes in bottom of disposable aluminum foil pan, set aside.
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Step 5: Microwave potatoes on High for 10 Min then toss potatoes with remaining dressing mixture.
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Step 6: Add potatoes, asparagus and rosemary to foil pan.
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Step 7: Place steak, foil pan and corn on grate of BBQ.
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Step 8: Grill 15 min or to desired doneness, turning steak and stirring vegetables after 8 minute (Corn husk will be blackened).
Nutritional Facts
- Serving Size: 1 (528.3 g)
- Calories 484.2
- Total Fat - 11.8 g
- Saturated Fat - 4.5 g
- Cholesterol - 77.1 mg
- Sodium - 761.7 mg
- Total Carbohydrate - 64.9 g
- Dietary Fiber - 9.1 g
- Sugars - 12.4 g
- Protein - 34.9 g
- Calcium - 65.8 mg
- Iron - 4.9 mg
- Vitamin C - 32.4 mg
- Thiamin - 0.5 mg