Yield: 24 servings 3 peaches, pitted 3 plums, pitted 3 nectarines, pitted 4-6 jalapeño peppers, stemmed, seeded 3⁄4 cup red onion, minced 6 Tbsps. fresh cilantro, minced 3 Tbsps. lime juice 6 lbs. flank steak 2 Tbsps. garlic salt 1 Tbsp. ground cumin 1 Tbsp. oregano 1 Tbsp. minced chipotle or ground ancho chile (or more to taste) Cut each piece of fruit into 8 slices. Preheat grill to medium. Mix together the fruit and jalapenos and spread in a well-oiled perforated pan on the grill ...
Register to view this Article
Why Register for FREE?
Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.