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Frank's® RedHot®



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Servings: 24 portions


  • 6 cups CATTLEMEN'S® Original Barbecue Sauce
  • 2 cups FRENCH'S® Classic Worcestershire Sauce
  • 3/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup Vegetable oil
  • 1/2 cup Chili powder
  • 10 lbs. Flank, boneless sirloin or top round steaks
  • 8 each Vidalia or other large sweet onions, peeled, cut into 1/2 inch thick slices
  • 12 each Bell peppers, cored, cut in half lengthwise
  • 48 each Flour tortillas, heated


  • 2. Grill steaks and vegetables until steaks are medium-rare and vegetables are tender, turning and basting often with reserved marinade. Let meat rest 15 minutes. Thinly slice steaks and cut up vegetables.
  • 3. For service: Place 2 1/2 oz. meat and some of the vegetables in each tortilla. Fold or roll up tortillas. If desired, serve with sour cream, guacamole, shredded lettuce or salsa.
  • 1. To make the marinade combine BBQ sauce, Worcestershire sauce, RedHot, oil and chili powder. Pour 5 cups marinade over steaks in hotel pan, turning to coat. Cover; marinate under refrigeration 3 hours or overnight. Reserve remaining marinade for basting.