In a small bowl, mix together the olive oil, chili powder, cumin, pepper, garlic powder, and oregano to form a paste.
Coat both sides of steak with olive oil paste.
Wrap steak in plastic wrap and then place in freezer bag; remove as much air as possible, and seal bag. Take a cake pan, or another pan with sides and lay bag flat; place pan in the freezer and flash freeze. Once flash frozen, remove bag from pan and place bag inside freezer.
Serving Day: defrost meal--place in the refrigerator with a pan, plate, or bowl underneath to catch the extra moisture (or leaks) from defrosting; thaw completely.
Let sit at room temperature for 20-30 minutes before grilling.
Grill over direct medium heat until steak is desired doneness; let rest for a few minutes, then slice steak across the grain into thin strips.
Assemble soft tacos using warmed flour tortillas and desired toppings.
*254 calories, 16.5 g fat, 0 g fiber.