Barbecued beef salad

2 pounds beef flank steak Ask the hotline about this ingredient! 1 red pepper 1 yellow pepper 1 red onions, cut into thick slices 3 fresh ears of yellow corn 3 small zucchini, sliced lenthwise 1/2 cup olive oil 3 cloves of garlic, minced large bunch of cilantro 2 tablespoons Dijon mustard 1 cup olive oil 1 1/2 teaspoons ground cumin 2 tablespoons fresh lemon juice Directions Heat up the BBQ. Ask the hotline about this step! Brush all the vegetables with garlic and olive oil that have been mixed together. Brush the garlic and olive oil on the meat. BBQ the vegetables until striped but not overcooked. Grill the meat to rare/medium rare. Remember that the meat will keep cooking after it is removed from the grill. To make the salad dressing, put the cilantro leaves, mustard, 1 cup olive oil, lemon juice and cumin in a blender and blend until smooth. To assemble: Pull off the tops of the peppers, seed and cut into strips. With a sharp knife, cut the kernels off the corn cob. Slice the zucchini into 1 inch segments. Pull the onions into circles and cut in half if they are too large. Slice the meat into very thin strips. For flank steak cut the meat against the grain. Drizzle dressing all over the meat and vegetables. You can serve this over a bed of lettuce. Serve at room temperature or cold.