2 Tbsp. grill seasoning
8 oz. white mushrooms
2 bell peppers, quartered and thickly sliced in strips
2 onions, sliced crosswise and thickly sliced
3 Tbsp. EVOO
Salt/Pepper
1 pkg. taco shells
1 cup shredded monterey jack cheese
Heat oven to 375 degrees. Preheat a grill or skillet to medium-high. Season both sides of the flank steak with 1 Tbsp. EVOO and 1 Tbsp. grill seasoning. Let sit while you prep the vegetables.
Chop the vegetables and spread out in an even layer over a baking sheet. Season with 1 Tbsp. EVOO, salt/pepper, and the remaining 1 Tbsp. grill seasoning. Bake 10-15 minutes or until desired consistency is reached.
On the grill or in the skillet, heat the remaining 1 Tbsp. EVOO. Grill/sear the flank steak about 2 minutes on each side for a medium doneness. Place the flank steak on a cutting board and tent with aluminum foil for 5 minutes (letting the juices redistribute through the steak). Thinly slice the steak against the grain.
Heat taco shells according to box instructions.
Prepare as desired, however, we like to layer steak on bottom of taco shell, topped with some shredded cheese, topped with veggies & more cheese. Tim likes to coat the sides of the shell with sour cream and guacamole also; Paul prefers the tacos without them.
*Recipe modified from original published in Everyday with Rachael Ray Menu Planner August, 2009.
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