Ingredients
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1 1/2
-
-
3/4
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
-
-
Directions
Texas Fajita ribbons , Thx to RZ & its outstanding chefs, this transplanted Texas girl has been able to try, enjoy & repeat recipes from her much-loved Tex-Mex cuisine Now we can all thank the Texas Beef Council for what they describe as A taste of Texas for your patio parties (Cooking time includes time meat sits after Prep Step #1 & marinates in refrigerator after Prep Step #2), This is a great recipe ~ made for Superbowl Sunday! Didn’t have fajita seasoning, so used cajun seasoning instead Loved the flavors ~ I broiled the steak and did pretenderize (it helped relieve some stress!) Thanks twissis ~ another great recipe! Made for your FOOTBALL POOL WIN, Week #17 , These fajitas had a nice complexity of flavor plus they were easy to make I broiled the meat before slicing, rather then pre-slicing and using on skewers Thanks for the recipe Twisis, it’s definitely a keeper!
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Steps
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1
Done
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Season Meat Generously W/Fajita Seasoning, Salt & Pepper. Let Meat Sit For 1/2 Hour. |
|
2
Done
|
Prepare Marinade by Mixing Bbq Sauce, Lemon Juice, Garlic & Red Pepper. Pour Over Meat, Cover & Refrigerate For 1 Hour. |
|
3
Done
|
Pour Off Marinade & Reserve to Baste Meat During Grilling. Cut Beef Against the Grain Diagonally Into 1/4 in Slices. |
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4
Done
|
Thread Ea Slice Onto Bamboo Skewers That Have Been Soaked in Water. Broil or Grill to Desired Doneness, Basting 1-2 Times W/Reserved Marinade. |
|
5
Done
|
Note: Given This Is Flank Steak & the Marinade Time Per the Recipe Abbreviated For This Cut of Meat, I'd Personally Choose to "pre-Tenderize" Using a Meat Mallot as a 1st Step. |
|
6
Done
|
Yield Note: as a Main Course, Prob Yield Is 6-8 Servings of 6-8 Ribbons Ea. |
