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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 10 |
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Thx to RZ & its outstanding chefs, this transplanted Texas girl has been able to try, enjoy & repeat recipes from her much-loved Tex-Mex cuisine. Now we can all thank the Texas Beef Council for what they describe as A taste of Texas for your patio parties. (Cooking time includes time meat sits after Prep Step #1 & marinates in refrigerator after Prep Step #2) Ingredients:
1 1/2 lbs flank steaks |
fajita seasoning mix |
3/4 cup barbecue sauce |
1/2 cup lemon juice |
2 garlic cloves (minced) |
1/2 teaspoon red pepper flakes (crushed) |
Directions:
1. Season meat generously w/fajita seasoning, salt & pepper. Let meat sit for 1/2 hour.
2. Prepare marinade by mixing BBQ sauce, lemon juice, garlic & red pepper. Pour over meat, cover & refrigerate for 1 hour.
3. Pour off marinade & reserve to baste meat during grilling. Cut beef against the grain diagonally into 1/4 in slices.
4. Thread ea slice onto bamboo skewers that have been soaked in water. Broil or grill to desired doneness, basting 1-2 times w/reserved marinade.
5. Note: Given this is flank steak & the marinade time per the recipe abbreviated for this cut of meat, I'd personally choose to pre-tenderize using a meat mallot as a 1st step.
6. Yield Note: As a main course, prob yield is 6-8 servings of 6-8 ribbons ea.
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