INGREDIENTS: 1-1/2 pounds beef flank steak, fat trimmed and scored 1 medium sweet onion, cut into small wedges 6 medium Italian plum tomatoes, cut into wedges 4 ears corn, cooked, cut into 1-1/2 inch pieces 1 medium green pepper, sliced Fresh Herb Vinaigrette (recipe follows)
DIRECTIONS: Grill steak over medium-hot coals to desired degree of doneness, about 20 minutes for medium, turning steak halfway through cooking time. Slice steak, diagonally across grain, into scant 1/4-inch slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled.