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Texas Ribbons

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      Title: TEXAS RIBBONS
 Categories: Appetizers, Meats
      Yield: 48 Ribbons
 
  1 1/2 lb Flank steak
           Fajita seasoning
           -- (Fiesta if available)
    3/4 c  Bar-b-que sauce
           - (Cattleman's)
    1/2 c  Lemon juice
      2    Garlic cloves; minced
    1/2 ts Crushed red peppers
 
  A taste of Texas for your patio parties
  
  Yield: 24 servings ( 2 ribbons/serving)
  
  1. Season meat generously with fajita seasoning, salt, and pepper.
  Let meat sit for 1/2 hour.
  
  2. Prepare marinade mixture by mixing bar-b-que sauce, lemon juice,
  garlic, and red pepper. Pour over meat, cover and refrigerate.
  Marinate for 1 hour.
  
  3. Cut beef diagonally, against the grain, into 1/4 inch slices.
  
  4. Thread each slice onto bamboo skewer. Broil or grill to desired
  doneness, basting once or twice.
  
  * If using bamboo skewers (4-5 inches), soak in water before
  threading beef so skewers will not burn.
  
  *1 ounce beef per skewer
  
  * COOKFDN brings you this recipe with permission from: * Texas Beef
  Council -- http://www.txbeef.org
 
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