Texas Ribbons Recipe
Yield: 48 RibbonsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Flank steak,
Fajita seasoning, (Fiesta if available)
3/4 cup: Bar-b-que sauce, Cattlemans
1/2 cup: Lemon juice,
2: Garlic cloves, minced
1/2 tsp: Crushed red peppers,
Directions:
A taste of Texas for your patio parties
Yield: 24 servings ( 2 ribbons/serving)
1. Season meat generously with fajita seasoning, salt, and pepper.
Let meat sit for 1/2 hour.
2. Prepare marinade mixture by mixing bar-b-que sauce, lemon juice,
garlic, and red pepper. Pour over meat, cover and refrigerate.
Marinate for 1 hour.
3. Cut beef diagonally, against the grain, into 1/4 inch slices.
4. Thread each slice onto bamboo skewer. Broil or grill to desired
doneness, basting once or twice.
* If using bamboo skewers (4-5 inches), soak in water before
threading beef so skewers will not burn.
*1 ounce beef per skewer
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp
Yield: 24 servings ( 2 ribbons/serving)
1. Season meat generously with fajita seasoning, salt, and pepper.
Let meat sit for 1/2 hour.
2. Prepare marinade mixture by mixing bar-b-que sauce, lemon juice,
garlic, and red pepper. Pour over meat, cover and refrigerate.
Marinate for 1 hour.
3. Cut beef diagonally, against the grain, into 1/4 inch slices.
4. Thread each slice onto bamboo skewer. Broil or grill to desired
doneness, basting once or twice.
* If using bamboo skewers (4-5 inches), soak in water before
threading beef so skewers will not burn.
*1 ounce beef per skewer
* COOKFDN brings you this recipe with permission from: * Texas Beef
Council -- http://www.txbeef.org
Source from luhu.jp