Texas ribbons

Yield: 48 Ribbons

Measure Ingredient
1½ pounds Flank steak
Fajita seasoning (Fiesta if available)
¾ cup Bar-b-que sauce (Cattleman's)
½ cup Lemon juice
2 Garlic cloves; minced
½ teaspoon Crushed red peppers

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 ½ 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 ¼ 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 --

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