Texas Fajita ribbons

• 1 12 lbs flank steaks
• fajita seasoning mix
• 34 cup barbecue sauce
• 12 cup lemon juice
• 2 garlic cloves (minced)
• 12 teaspoon red pepper flakes (crushed)

1. Season meat generously w/fajita seasoning, salt & pepper.
2. Let meat sit for 1/2 hour.
3. Prepare marinade by mixing BBQ sauce, lemon juice, garlic & red pepper.
4. Pour over meat, cover & refrigerate for 1 hour.
5. Pour off marinade & reserve to baste meat during grilling.
6. Cut beef against the grain diagonally into 1/4 in slices.
7. Thread ea slice onto bamboo skewers that have been soaked in water.
8. Broil or grill to desired doneness, basting 1-2 times w/reserved marinade.
9. 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.
10. Yield Note: As a main course, prob yield is 6-8 servings of 6-8 ribbons ea.

flank steaks, fajita seasoning mix, barbecue sauce, lemon juice, garlic, red pepper

Taken from www.food.com/recipe/texas-fajita-ribbons-180302 (may not work)