Directions

1. Preheat a gas or charcoal grill on medium-high heat (350°F) for 15 minutes.
2. In a large bowl, toss bell peppers, onion, mushrooms and 1 tablespoon plus 1 teaspoon Rub Some Steak with olive oil. Place 2 (12 x 16-inch) sheets of heavy-duty aluminum foil on work surface. Evenly divide vegetable mixture onto center of each foil sheet. For each packet, bring top and bottom sides of foil together over vegetables; crimp together and fold down over vegetables. Double fold both ends of packets toward vegetables.
3. Turn off 1 of the burners on a 2-burner grill (turn off the 2 outside burners on a 3-burner grill). Place vegetable packets on the grill grate over unlit part of grill. Cook the vegetable packets, uncovered, 30 minutes.
4. Sprinkle steaks with remaining 1 tablespoon plus 2 teaspoons Rub Some Steak. Apply oil to a clean kitchen towel and use tongs to coat the hot grill grate over the lit part of grill with oil. Use tongs to place the steaks on the hot grill grate over the lit part of grill.
5. Cook the steaks, uncovered, 10 minutes or until an instant-read thermometer inserted into the steaks reaches 125°F for medium-rare, turning once halfway through cooking. Transfer the steaks to a cutting board; loosely cover with aluminum foil and let stand 10 minutes to allow juices to redistribute before slicing.
6. To serve, slice the steaks across the grain. Serve steaks and vegetables in tortillas.