Grilled Steak & Veggie Salad

1½ lbs. beef flank steak, fat trimmed & scored
1 med. sweet onion, cut into small wedges
6 med. Italian plum tomatoes, cut into wedges
4 ears corn, cooked, cut into 1½” pieces
1 med. green pepper, sliced
Vinaigrette dressing

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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 ¼” slices. Combine sliced meat and vegetables in shallow serving bowl. Pour dressing over and toss. Serve immediately or refrigerate several hours and serve chilled. Makes 6 servings.