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Frank's® RedHot®



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Servings: 12


  • 8 oz. FRANK'S® REDHOT® Original Cayenne Pepper Sauce, divided
  • 1 tsp. Lime juice
  • 8 oz. Sour cream
  • 2 1/4 lbs. Steak strips
  • 12 oz. CATTLEMEN'S® Gold Barbecue , divided
  • 3 lbs. Sautéed onions and peppers
  • 9 qts. Salad greens
  • 12 oz. Vinaigrette dressing
  • 12 oz. Shredded cheddar cheese
  • 6 oz. Sliced pickled jalapenos


  • 4. For each serving, grill 2 oz. steak strips to desired doneness. Toss 6 cups salad greens with 1 oz. dressing. Place 4 oz. onion and pepper over greens top with 1 oz. cheddar cheese and lay steak over cheese. Drizzle salad with @ 1 tbsp. sour cream and sprinkle with 1/2 oz. sliced jalapenos.
  • 1. Combine 2 oz. Frank's® RedHot® Sauce, lime juice, and sour cream, place in a squeeze bottle and refrigerate for service.
  • 2. Mix remaining 6 oz. RedHot and BBQ together. Marinate steak strips in 12 oz. mixture, refrigerated, 3 hours to overnight.
  • 3. Add 6 tbsp. mixture to onion and pepper, hold hot for service.