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    Source of Recipe


    List of 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)


    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.

    Yield: 6 servings




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