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Frank's® RedHot®



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  • 1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1/4 cup Italian dressing
  • 1 1/2 lbs. Flank steak
  • 8 tbsp. Butter
  • 3 1/2 quarts Thinly sliced onion
  • 2 1/4 cups CATTLEMEN'S® Memphis Sweet Barbecue Sauce, divided
  • 10 each Pizza dough, 8 oz. balls
  • as needed Olive oil
  • 5 cups Shredded monterey jack cheese


  • 1.   Combine Frank's and Italian dressing in a 1 gallon zip lock bag add flank steak and marinate, refrigerated 3 hours to overnight.
  • 2.   Melt butter in a large saute pan add onion and saute over low heat, covered for 30 minutes. Uncover, raise heat and continue saute until onions caramelize and turn golden brown. Set aside.
  • 3.   Remove flank steak from marinade, and grill over medium heat, until medium rare about 6 minutes per side. Baste with 1/2 cup Sweet BBQ, during final minutes of cooking. Let rest 5 minutes then slice thinly on a bias. To make a pizza stretch one dough ball into an 8" circle, brush with olive oil place on grill and cook 3-5 minutes, until bottom is crispy and browned. Turn dough and spread with 2 tbsp. Sweet BBQ. Sprinkle with 1/4 cup cheese, spread with 1/4 cup onion and arrange 2 oz. sliced steak to cover. Top with 1/4 cup of cheese and continue to grill until cheese has melted. (can cover with stainlees steel bowl to melt quicker)