Barbecued Flank Steak with Roasted Vegetables

1/4 cup Zesty Italian Dressing
2 tablespoons soy sauce
1 lb. beef flank steak
2 lb. baby red potatoes, cut in half
1 cup chopped asparagus
1 tablespoons dried rosemary leaves
4 ears of corn, in husks, soaked in water 10 minutes

Preheat grill to medium-high heat. Mix dressing and soy sauce. Pour 2 tablespoons dressing mixture over steak in shallow dish, turning to coat. Let stand 10 minutes.

Meanwhile, microwave potatoes on high 10 minutes. Poke small holes in bottom of disposable aluminum foil pan. Toss potatoes with remaining dressing mixture. Add asparagus and rosemary; spoon into foil pan.

Place steak, foil pan and corn on grate of grill. Grill 15 minutes or to desired doneness, turning steak and corn after 8 minutes and stirring vegetables frequently. (Corn husk will be blackened.) Makes 4 servings