Grilling season is under way, and some of us have begun to look for new ways to prepare meat, chicken and vegetables on the grill.

If you are among those seeking a change, try these recipes:

<B>1 1½-pound top round steak, 1½ inches thick</B>

<B>3 tablespoon olive oil2 tablepoons dijon mustard¼ cup bourbon whiskey1/3 cup soy sauce2 tablespoons red wine vinegar1 tablespoon Worcestershire sauce¼ cup brown sugar2 tablepoons minced garlic1 tablespoon minced fresh ginger (optional)1 teaspoon salt2 teaspoons freshly ground black pepper</B>

<B>1 cup chopped honeydew1 cup chopped cantaloupe1 teaspoon snipped fresh mint1 tablespoon honey</B>Combine marinade ingredients and marinate steak six to eight hours or overnight.Remove steak from marinade and discard marinade. Place steak on grill over medium heat. Grill uncovered 25 to 28 minutes for medium-rare to medium doneness, turning once.Transfer steak to cutting board and allow to stand three to five minutes. Slice diagonally across the grain into thin strips.Combine salsa ingredients. Refrigerate until ready to serve.Serve with roasted potatoes.

<B>1½ pounds flank steak4 ounces dijon mustardFresh ground pepper</B>Rub flank steak with dijon mustard. Marinate six to eight hours in refrigerator.Coat both sides of steak with fresh ground black pepper.Grill six to eight minutes per side or to desired degree of doneness.Slice across the bias of the grain.Serves six.

<B>3 red bell peppers, halved and seeded3 ears corn, husked1½ tablespoons olive oil1 rotisserie chicken, shredded3 cups slivered savoy or napa cabbage</B>

<B>5 tablespoons olive oil5 tablespoons white wine vinegar1 tablespoon mustard1½ tablespoons jerk seasoning½ teaspooon salt</B>Prepare charcoal or gas grill or preheat broiler.Rub peppers and corn with olive oil. Place peppers and corn on grill and cook, turning, until charred on all sides, about seven minutes.Place cooked peppers in glass bowl and cover with plastic wrap. Set corn aside to cool.Place shredded chicken in large bowl. Spread cabbage over large serving platter. Whisk together ingredients for vinaigrette, pour over chicken. Peel and slice peppers; add to chicken. Slice corn off cobs and add to chicken mixture.Toss chicken salad, arrange on top of cabbage to serve.Serves four.