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Frank's® RedHot®



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Servings: 12


  • 1 1/8 cups FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 tbsp. Lime juice
  • 1/2 tsp. Cumin
  • 1 cup Italian dressing
  • 1 cup Water
  • 3 1/2 pounds Flank steak
  • 3/4 cup Unsalted butter, softened
  • 1 tbsp. Chopped parsley


  • 1. Combine RedHot, lime juice, and cumin to make RedHot/Lime sauce, <br>
  • 2. To make the marinade, combine 1 cup RedHot/Lime sauce, Italian dressing and water. Pour over flank steak and marinate, refrigerated, 3 hours to overnight.
  • 3. To make the chile lime butter, combine butter, 2 tbsp. RedHot/Lime sauce and parsley. Using parchment paper, roll into cylinder shape and refrigerate until needed<br><br>3. Grill steaks to desired doneness, and slice thinly. Serve 4 oz. meat topped with 1 tbsp. chile lime butter.