1 cup cut-up asparagus spears fresh (1 inch lengths)
1 lb beef flank steak
4 ears corn on the cob
1 Tbsp rosemary leaves dried
0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
2 lb new potatoes red cut in half
2 Tbsp soya sauce
Equipment
frying pan
grill
aluminum foil
microwave
Directions
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 (160F) and vegetables are tender, turning steak and corn after 8 min. and stirring potato mixture frequently. (Corn husks will be blackened.)
