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Frank's® RedHot®



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Servings: 24


  • 4 1/2 cups Prepared Italian dressing
  • 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, soft taco size
  • 6 cups FRENCH'S® French Fried Onions


  • 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.
  • 1. Combine dressing, Worcestershire sauce, RedHot, cilantro and garlic in blender or food processor. Cover; blend 30 seconds until very smooth.
  • 4. For service: Fill 2 tortillas with 2 1/2 oz. each sliced steak and drizzle with 1 tablespoon dressing and 2 tbsp. French Fried Onion. If desired, top with salsa and shredded lettuce. Roll up and wrap tortillas with waxed paper.