Flank Steak and Grilled Corn/Veggies

Wowza, so obviously it is going to be a bit before I get into the hang of blogging regularly since it has already been a few weeks. But Derek and I did have a few friends over before Adam's wedding for a grill out. We had some flank steaks in the freezer so we thawed those out and I got a steak rub that turned out great! I rubbed the meat like an hour ahead of time so it had more time to sit before we grilled it. I didn't put as much paprika in it though because I wasn't sure our guests spiciness levels. And I think we left it on the grill a little too long while we were talking because I think it could have been a bit juicier than it was...
http://www.epicurious.com/recipes/member/views/FLANK-STEAK-WITH-DRY-RUB-1204825
We also had grilled corn and veggies. To grill the corn I took all the husking off except the layer that was closest to the corn and clipped of the hairs on the end. Then we grilled it right like that. I guess some people open the last husk a bit and put some butter in each one but I just figured people could butter it when they ate it. This worked best when the coals were almost going out and they basically smoked/slowly cooked. The first batch was a bit too hot and cooked too fast so the corn was a bit tough but the second batch was great because we left it on there longer at the lower heat. For the veggies, I cut up some potatos, green peppers, mushrooms, cucumbers, onions, garlic, and had some cherry tomatos. I mixed all the veggies up in an Italian/honey marinade that I first used on shrimp but found that it also works great with veggies (I cut the recipe way down using only about 1/4 a bottle of dressing). After that I put them in a foil pouch and grilled them. I took them off when the potatos were about done and took it into the oven to stay warm and that is when I tossed the tomatos in the pouch. All the veggies were completely done, a few were a bit mushy, when the meat was finshed grilling.
http://www.tasteofhome.com/Recipes/Honey-Grilled-Shrimp
With all of this we had fresh watermelon to continue the summer foods. I think it turned out to be great because we didn't have too many left overs! I did learn that you should let your meat sit for about 5 minutes before cutting it because it allows the juices to redistribute throughout the piece rather than being in the middle as it is when you are cooking it. Cool, right??!?!