Steak and Spicy Grilled Corn Salad

• 1 beef flank steak (1-1/2 lb./675 g)
• 2/3 cup Kraft Italian Zesty Lime Dressing
• 1-1/2 tsp. each black pepper, dried minced onion, kosher salt, parsley flakes
• 4 ears corn on the cob, husks and silk removed
• 1/4 cup sour cream
• 1 jalapeno pepper, seeded, finely chopped
• 1/2 cup tightly packed fresh cilantro
• 1 cup grape tomatoes, halved
• 1 small green sweet pepper, chopped
• 1/2 cup chopped red onions

1. Heat barbecue to medium heat.
2. Score steak on both sides with shallow cross-cuts; place in shallow dish.
3. Whisk dressing and seasonings until blended.
4. Drizzle 3 Tbsp.
5. dressing mixture over steak; turn to evenly coat both sides of steak.
6. Refrigerate 10 min.
7. Meanwhile, brush corn with 1 Tbsp.
8. of the remaining dressing mixture.
9. Grill 10 to 12 min.
10. or until tender, turning and brushing occasionally with 1 Tbsp.
11. of the remaining dressing mixture.
12. Cool.
13. Mix remaining dressing mixture, sour cream, jalapeno peppers and cilantro in large bowl until blended.
14. Remove corn kernels from cobs.
15. Add to sour cream mixture along with tomatoes, sweet peppers and onions; mix well.
16. Grill steak 5 to 7 min.
17. on each side or until medium doneness (160 degrees F).
18. Remove from barbecue; let stand 5 min.
19. Cut steak across the grain into thin slices.
20. Serve with corn salad.

italian zesty, black pepper, corn, sour cream, pepper, tightly packed fresh cilantro, grape tomatoes, green sweet pepper, red onions

Taken from www.kraftrecipes.com/recipes/steak-spicy-grilled-corn-salad-179123.aspx (may not work)