Steak Soft Tacos

In 'Don't Panic More Dinner's in the Freezer

• Ready In: 55 mins
• Serves: 8

Ingredients

• 1 1⁄2 lbs  flank steaks
• 3  tablespoons olive oil
• 1  tablespoon chili powder
• 1  tablespoon ground cumin
• 2  teaspoons fresh ground black pepper
• 1⁄2 teaspoon garlic powder
• 1  teaspoon dried oregano

• Serving Day

• 8  flour tortillas, fajita-size
•  lettuce, chopped
•  tomatoes, finely chopped
•  grated cheddar cheese
•  sour cream
•  avocado

Directions

1. Cooking Day:.
2. In a small bowl, mix together the olive oil, chili powder, cumin, pepper, garlic powder, and oregano to form a paste.
3. Coat both sides of steak with olive oil paste.
4. 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.
5. 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.
6. Let sit at room temperature for 20-30 minutes before grilling.
7. 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.
8. Assemble soft tacos using warmed flour tortillas and desired toppings.
9. *254 calories, 16.5 g fat, 0 g fiber.