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Frank's® RedHot®



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Servings: 12


  • 1 1/3 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce
  • 1 Lime juice
  • 1/3 cup Italian dressing
  • 24 oz. Steak strips
  • 9 cups Cooked rice
  • 1/3 cup Chopped cilantro
  • 2 tsp. Ground cumin
  • 12 each Burrito size flour tortilla
  • 6 cups Sautéed peppers and onions, held hot
  • 2 1/4 cup Shredded cheddar cheese


  • 1. Combine RedHot and lime juice.
  • 2. To make the marinade, combine 1/3 cup RedHot/lime sauce and Italian dressing, pour over steak and marinate, refrigerated, 3 hours to over night.
  • 3. To make the spiced rice, combine rice, cilantro, cumin and 1 cup RedHot/lime sauce. Hold hot for service.
  • 4. For each serving, sauté 2 oz. steak strips. Heat 1 flour tortilla and place 3/4 cup rice in center. Top rice with 1/2 cup peppers and onions, 1/4 cup cheese and steak strips. Roll tightly, tucking in ends and cut on a bias.