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Frank's® RedHot®



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Servings: 24


  • 4 1/2 cups Red wine vinaigrette or Italian dressing, commercialy prepared
  • 1 1/2 cups FRENCH'S® Classic Worcestershire Sauce
  • 1 1/2 cups FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 cups Cilantro or parsley, minced
  • 2 tbsp. Garlic, minced
  • 10 lbs. Flank, boneless sirloin or top round steaks
  • 48 each Flour Tortillas


  • 2. Pour 1 quart marinade over steaks in hotel pan, turning to coat. Reserve remaining marinade for dressing. Cover; marinate under refrigeration 3 hours or overnight.
  • 3. Grill steaks until medium-rare. Let rest 15 minutes before slicing.
  • 4. For service: Fill each tortilla with 2 1/2 oz. sliced steak and drizzle with 1 tablespoon dressing. If desired, top with salsa and shredded lettuce. Roll up; wrap tortilla roll with waxed paper.
  • 1. To make the marinade combine dressing, Worcestershire sauce, RedHot cilantro or parsley and garlic in a blender or food processor. Cover; blend 30 seconds until very smooth.