Winter Meal Solutions #26…Soft Shell Steak Tacos

This time last year we had snow…it was so nice to grill on this beautiful day today and this was a great meal…no mess in the kitchen…tasty tacos

Soft Shell Steak Tacos

1½ lbs. beef flank steak
¼ cup Roasted Garlic Infused Oil
2 tsp. Garlic Pepper Seasoning
1 packet Red Bell Pepper Hummus Mix
8 (8-inch) whole wheat flour tortillas
2 cups chopped lettuce
2 plum tomatoes, chopped
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 ripe avocado, pitted, peeled and sliced

Pierce each side of the steak with a fork. Combine next 3 ingredients in a small bowl. Coat both sides of steak with mixture; place in a gallon resealable freezer bag. Place bag in a shallow dish and refrigerate 30 minutes or longer. Remove steak from plastic bag making sure the steak is well coated with marinade; discard remaining marinade. Grill or broil to desired doneness. Let steak rest 5 minutes; slice steak across the grain into thin strips. Assemble tacos using tortillas and desired toppings. Serve with fresh fruit. Makes 6 servings.
Make ahead & freeze
Pierce each side of the steak with a fork. Place steak and next 3 ingredients in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely and prepare as directed above.

 

Our Next Groceries:

2 lbs. beef chuck roast
1 Tbsp. Sea Salt & Herb Seasoning (not ground)
1 medium onion, sliced
8 oz. pkg. sliced fresh button mushrooms
Merlot & Mushroom Slow Cooker Sauce
10-12 hamburger buns
10-12 slices provolone cheese

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