Steak Soft Tacos   

Not your average soft taco!

	x3	x6	x9
1½ lbs. flank steak	4½ lbs	9 lbs	13½ lbs
3 T. olive oil	½c + 1T	1c + 2T	1½c + 3T
1 T. chili powder	3T	¼c + 2T	½c + 1T
1 T. ground cumin	3T	¼c + 2T	½c + 1T
2 t. freshly ground pepper	2T	¼c	¼c + 2T
½ t. garlic powder	1½t	1T	4½t
1 t. dried oregano	1T	2T	3T
Serving Day
8 flour tortillas, fajita-size
lettuce, chopped
tomatoes, finely chopped
cheddar cheese, grated
sour cream
avocado

Original Recipe Yield

8 servings

Cooking Day

In a small bowl, mix together 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. Freeze, using freezer bag method.

Serving Day

Thaw steak 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.

Lighter Fare Nutritional Information (per serving): Calories 254; Total Fat 16.5g; Cholesterol 60mg; Sodium 72mg; Total Carbohydrates 1g; Dietary Fiber 0g; Protein 24g