Instructions: Dust off the barbecue - the summer cooking season is here.

Grilling in the "outdoor kitchen" is one way to celebrate Fathers Day this Sunday, June 17.

Start with a flank steak and add flavor by using a rub - make it spicy hot or mild.

With a little family teamwork, put together a fresh vegetable platter of carrots, cucumbers, red and yellow bell peppers, cherry tomatoes, radishes, green onions, broccoli, cauliflower, and fruit kebabs made with watermelon, honeydew or cantaloupe and strawberries.

Coleslaw or three-bean salad - made ahead or bought at the deli - gives Dad even more choices.

A light dessert, such as frozen lemon yogurt, lime sorbet or angel food cake, adds the finishing touch to a special meal.

Oh, and dont forget the paper plates and napkins.

As an added bonus, use the leftover Taco-Rubbed Flank Steak to make burritos for dinner the next night. Let everyone make their own wrap by setting out lettuce, tomatoes, green onions, sour cream, salsa, mashed beans.

Two meals from one entree - thats quick and easy.

Rub:
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 to 1 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon granulated sugar
1 medium lime

2 pounds flank steak, all visible fat removed (plus 6 ounces reserved for Flank
Steak Burritos )

Preheat grill to high or preheat broiler.

To make rub: Combine chili powder, cumin, oregano, cayenne, salt and sugar in a small bowl. Squeeze lime over steak and rub juice into meat. Rub with chili powder mixture to coat completely.

Grill steak (see note below) or broil 5 to 6 inches from heat until desired doneness (about 5 minutes on each side for medium-rare to 15 minutes per side for well-done). Reserve 6 ounces (about one-fourth) for Flank Steak Burritos.

Note: Timing your grilling or broiling can be tricky. Different grills and broilers give off different amounts of heat, and the distance from the heat affects how quickly the meat cooks, as does whether the meat is chilled. Plus, the thickness of the cut also makes a difference. Watch your meat, and cut into the center to check for doneness.

Burrito stuff:
2 cups shredded romaine or other lettuce 2 medium tomatoes, chopped
chopped green onions (optional)

Nonfat or light sour cream (optional)

Salsa (optional)

Snipped fresh cilantro (optional)

6 ounces reserved meat from Taco-Rubbed Flank Steak 1/2 cup cooked beans, such as pinto or kidney, mashed if desired 4 8 inch nonfat or low-fat flour tortillas

Put lettuce, tomatoes, green onions, sour cream, salsa and cilantro in separate bowls.

Cut meat into 1/2 inch pieces. Place in a microwave-safe container. Microwave 1 to 2 minutes, on high, until warm. Or stir-fry on top of the stove 3 to 4 minutes.

Put beans in a small microwave-safe bowl. Microwave, covered, on high for 1 minute or until hot, stirring once. Or warm in a small saucepan over medium-high heat for 1 to 2 minutes, stirring once. If you prefer mashed beans with a slightly thinner consistency, warm them with several tablespoons of salsa or water. Start with 2 tablespoons, adding more if you wish.

Using package directions, heat tortillas in microwave or oven until soft and pliable.

To serve, let each diner fill and roll up (jellyroll style) his or her own tortilla, using the steak, beans, lettuce, tomatoes and optional ingredients.

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