Grilled T-bone Steaks & Peppers:

4 T-bone or Porterhouse steaks (1 inch thick)

4 small red, yellow, or green bell peppers, cut into quarters

Green onion and garlic butter (see flavored butters)

Salt and Pepper

Place steaks and bell peppers on grid over medium, ash-covered coals. Grill, uncovered, 14 to 16 minutes until steaks are medium rare to medium doneness and peppers are tender, turning occasionally.

Top each steak with 2 teaspoons green onion and garlic butter. Combine bell peppers with 2 tablespoons of same, toss in medium bowl. Serve steaks with peppers. Season with salt and pepper.

Makes 4 servings

Grilled Asian Steak and Summer Squash:

1.5 lbs. meat

Sesame-Soy Marinade

3 medium zucchini or yellow summer squash, cut length-wise

1 teaspoon vegetable oil

Salt and Pepper

Reserve 1/4 cup marinade. Place steak and remaining marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

Remove steak from marinade; discard marinade. Brush squash lightly with oil; sprinkle with salt and pepper, as desired. Place steak and squash on grid over medium, ash-covered coals. Grill flank steak, uncovered, 17 to 21 minutes (skirt steak l0 to 13 minutes) for medium rare to medium doneness, turning occasionally. Grill squash l5 minutes or until tender, turning occasionally.

Place reserved marinade in small saucepan; heat until hot. Carve steak across the grain into thin slices; spoon hot reserved marinade over beef. Serve with squash.

Makes 6 servings

Caesar Beef Kabobs:

1 pound boneless steak, cut 1 inch thick

4 small potatoes (about ½ pound), cut into quarters

1 medium red bell pepper, cut into 1 inch pieces

1 small onion, cut into 1 inch pieces

½ cup prepared non-creamy Caesar dressing

Salt and Pepper

Place potatoes in 8 x 8-inch microwave safe dish; cover with vented plastic wrap. Microwave on HIGH 4 to 7 minutes or until potatoes are just tender, stirring once. Cool slightly.

Cut steak into 1.25 inch pieces. Combine beef, potatoes, bell pepper and onion in large bowl. Drizzle with all but 2 tablespoons of the dressing; toss to coat. Alternately thread beef and vegetables onto eight 9-inch metal skewers.

Place kabobs on grid over medium, ash-covered coals. Grill, uncovered, about 10 to 12 minutes for medium rare to medium doneness, turning occasionally. Season with salt and pepper, as desired. Drizzle kabobs with remaining 2 tablespoons dressing before serving.

Makes 4 servings

Italian Garlic Bread Burgers:

1.5 pounds ground beef

12 ounce package of frozen mozzarella and garlic cheese bread

4 tomato slices

12 large fresh basil leaves

Heat bread according to package directions for grilling; watch so that bread does not burn on bottom.

Meanwhile lightly shape ground beef into four 3/4-inch thick patties. Place patties on grid over medium, ash-covered cools. Grill, uncovered, 13 to 15 minutes to medium (160F) doneness, until not pink in center and juices show no pink color, turning occasionally.

Cut bread crosswise into four "buns' Season burgers with salt and pepper, as desired. Place burgers in buns; top with tomato and basil.

Makes 4 servings