1 1/2 pounds flank steak
Fajita seasoning (Fiesta if available)
3/4 cup bar-b-que sauce (Cattleman's)
1/2 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
Servings: 24
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.
Yield: 24 servings (2 ribbons/serving)
Notes: * If using bamboo skewers (4-5 inches), soak in water before threading beef so skewers will not burn.
** Use 1 ounce of beef per skewer.
Serving Ideas: A taste of Texas for your patio parties.
Fajita seasoning (Fiesta if available)
3/4 cup bar-b-que sauce (Cattleman's)
1/2 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon crushed red pepper
Servings: 24
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.
Yield: 24 servings (2 ribbons/serving)
Notes: * If using bamboo skewers (4-5 inches), soak in water before threading beef so skewers will not burn.
** Use 1 ounce of beef per skewer.
Serving Ideas: A taste of Texas for your patio parties.
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