1 beef flank steak (about 1½ pounds)

Salt and pepper

Marinade:

¼ cup balsamic vinegar

2 tablespoons olive oil

1 tablespoon chopped fresh basil

1½ teaspoons Dijon-style mustard

1 clove garlic, minced

½ teaspoon sugar

Combine marinade ingredients in small bowl. Place beef steak and marinade in a food-safe plastic bag and turn steak to coat.

Close bag securely and marinate in refrigerator 6 hours or overnight, occasionally turning.

For transporting, place food-safe plastic bag containing beef and marinade in a container with a tight-fitting lid. Place container in cooler with frozen gel ice packs or ice and keep cold until time to grill.

Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, uncovered, 17 to 21 minutes for medium rare to medium doneness, turning occasionally.

Season steak with salt and pepper, as desired. Carve steak crosswise into thin slices.

Makes 6 servings.

2 cups shredded broccoli slaw¼ cup prepared reduced fat ranch dressing1 (8-ounce) container reduced fat whipped cream cheese2 tablespoons prepared reduced fat ranch dressing4 (10-inch) flour tortillas¾ pound thinly sliced deli roast beef (16 slices)Place broccoli slaw and ¼-cup dressing in medium bowl. Toss with 2 forks to coat evenly.Place cream cheese and 2 tablespoons dressing in small bowl. Stir with a wire whisk; mix well.Place 1 tortilla on cutting board or other flat surface. Spread about ¼-cup cream cheese mixture on tortilla using rubber spatula.Place 4 roast beef slices in an even layer on top of cream cheese.Place-cup broccoli mixture on top of roast beef. Spread broccoli mixture in an even layer, using back of spoon.Starting at bottom edge, roll up tortilla tightly to enclose filling.Repeat assembly to make 4 wraps. Serve immediately or wrap individually in plastic wrap. Refrigerate until serving time.For transporting, place wraps in sealed food storage bags and place in cooler with frozen gel ice packs or ice.Makes 4 servings.

1½ pounds ground beefSalt and pepper4 hamburger buns, splitLightly shape ground beef into four ¾-inch-thick patties. Keep patties refrigerated and covered, until time to grill.For transporting, place patties in a cooler, covered, with frozen gel ice packs or ice, and keep cold until time to grill.Place patties on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes to medium (160 degrees) doneness, until no longer pink in center and juices show no pink color, turning occasionally. Season with salt and pepper, as desired.Serve burgers in buns. Top as desired (see below).Makes 4 servings.Tip: To melt cheese on patties, place a cheese slice on each patty 1 minute before patties are done.

Blue Moon: Crumbled blue cheese, sautéed mushrooms, lettuce leaves and sliced tomatoes; serve on an onion bun.Greek-style: Crumbled herbed feta cheese, sliced black olives and sliced onions; serve in pita bread pocket.Trattoria-style: Mozzarella cheese, roasted red bell peppers and mayonnaise mixed with basil pesto; serve on focaccia bread.

1 (1 pound) loaf Vienna bread, unsliced2 tablespoons fat free Italian dressing8 leaves Boston lettuce8 slices provolone cheese (about 4 ounces)1 pound thinly sliced deli roast beefRelish:1 cup chopped seeded tomato½ cup finely chopped green, red or yellow bell pepper½ cup finely chopped onion3 tablespoons prepared fat free Italian dressingCombine relish ingredients in medium bowl; set aside.Cut bread lengthwise in half. Lightly drizzle 2 tablespoons dressing over bottom half of loaf; line with lettuce. Layer with cheese, beef and relish.Close sandwich with top half of loaf. Cut crosswise into four portions. Serve immediately.For transporting, wrap each portion tightly in plastic wrap and place in sealed food storage bags. Pack in a insulated cooler with frozen gel ice packs or ice to keep cold until serving time.Makes 4 servings.