Wild Mushroom, Flank Steak, and Poblano Tacos

Ingredients

1 tablespoon olive oil, divided
1 (8-ounce) flank steak, trimmed
1/4 teaspoon salt, divided
1/4 teaspoon black pepper, divided
2 cups thinly sliced white onion
1 teaspoon dried oregano
2 teaspoons bottled minced garlic
1/2 teaspoon ground coriander
2 (4-ounce) packages presliced exotic mushroom blend
1 poblano pepper, seeded and thinly sliced
8 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded reduced-fat Mexican blend cheese
1/2 cup refrigerated fresh salsa

Preparation

1. Heat 1 teaspoon oil in a large skillet over medium-high heat. Sprinkle steak with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan. Add remaining 2 teaspoons oil to pan. Add onion and next 5 ingredients (through poblano); sauté 5 minutes or until vegetables soften. Cut steak across the grain into thin slices. Add steak, remaining 1/8 teaspoon salt, and 1/8 teaspoon black pepper to pan; cook 1 minute. Place about 1/3 cup steak mixture in each tortilla. Top each taco with 1 tablespoon cheese and 1 tablespoon salsa.

Spicy Flank Steak Tacos with Watermelon Salsa

Ingredients

5/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground red pepper
1 (1-pound) flank steak, trimmed and halved lengthwise
Cooking spray
8 green onions, roots trimmed
2 cups finely chopped fresh watermelon
2 tablespoons chopped fresh mint
2 tablespoons fresh lime juice
2 teaspoons olive oil
1 serrano chile, seeded and chopped
8 (6-inch) corn tortillas
2 ounces feta cheese, crumbled (about 1/2 cup)

Preparation

1. Preheat grill to medium-high heat.

2. Combine 1/2 teaspoon salt, black pepper, white pepper, and red pepper in a small bowl. Score steak with a sharp knife in a diamond pattern on both sides (1/4 inch deep). Lightly coat steak with cooking spray; sprinkle steak evenly with pepper mixture. Arrange steak on a grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Let stand 5 minutes; cut steak across the grain into thin slices.

3. Arrange green onions on grill rack coated with cooking spray; grill 3 minutes or until slightly charred and tender.

4. Combine watermelon, mint, juice, oil, chile, and remaining 1/8 teaspoon salt in a medium bowl.

5. Place tortillas on grill rack coated with cooking spray; grill 1 minute on each side or until lightly charred. Arrange onions down the center of each tortilla; divide steak, salsa, and cheese evenly among tortillas.

Quick Vegetarian Chili with Avocado Salsa

Ingredients

2 teaspoons canola oil
1 cup chopped onion
1 cup chopped red bell pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3 garlic cloves, minced
1 (4.5-ounce) can chopped green chiles
2/3 cup uncooked quick-cooking barley
1/4 cup water
1 (15-ounce) can black beans, drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1 (14 1/2-ounce) can vegetable broth
3 tablespoons chopped fresh cilantro
6 tablespoons reduced-fat sour cream
6 lime wedges
18 baked tortilla chips
Avocado Salsa

Preparation

Heat the oil in a Dutch oven over medium-high heat. Add onion and bell pepper; sauté 3 minutes. Add chili powder and next 4 ingredients (chili powder through green chiles); cook 1 minute. Stir in barley and next 4 ingredients (barley through broth); bring to a boil. Cover, reduce heat, and simmer for 20 minutes or until barley is tender. Stir in cilantro. Serve with sour cream, lime wedges, chips, and Avocado Salsa.

Note: Store chili in an airtight container in the refrigerator for up to 2 days.

(Totals include Avocado Salsa)